Heart Healthy Spiced Chicken Fajitas with Grilled Pineapple Salsa

Ingredients
Fajitas
1 tablespoon chili powder
1 teaspoon garlic salt
Pinch (small) salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon cinnamon
1 lb boneless, skinless chicken breasts
4 eight-inch flour tortillas
1 cup shredded lettuce
1 cup diced Roma tomatoes

Garnish
8 slices pineapple, fresh or juice-packed (not syrup)
Cooking spray
1 cup strawberries, halved
1 cup blueberries
2 tablespoons fresh mint, chopped

Method

1. Combine spices (chili powder through cinnamon) in a small bowl. Rinse the chicken and pat dry. Rub with the spice mixture to coat and let sit for 10-15 minutes, while you preheat the grill and wrap tortillas completely in foil and place in an oven on “warm” or about 200 degrees.
2. After chicken has marinated, grill for 4-5 minutes on the first side without moving or flipping to get good grill marks. Flip the chicken once and continue cooking until center is done, 6-10 minutes depending on thickness. Allow to rest a few minutes before slicing into thin strips.
3. Spray pineapple with cooking spray on both sides. Place on grill and cook until good grill marks develop, then flip and do the same to the other side. Chop the pineapple and mix in a medium bowl with the strawberries and mint.
4. Take the tortillas out of the foil. Divide the chicken among the four tortillas and top with lettuce and tomatoes. Fold the tortillas over the chicken and serve with pineapple salsa on the side.

329 calories, 5g of fat, 48mg of cholesterol, 46g of carbohydrates, 6g of fiber, 25g of protein.

All recipes are provided courtesy of UNC Hospitals Nutrition and Food Services.