Chicken Fajitas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounces canned tomatoes diced with green chiles, drained canned
• 1 teaspoon chili powder 
• 3 tablespoons cilantro leaves fresh divided chopped
• 1 tablespoon garlic fresh chopped
• 1 medium bell pepper green thinly sliced
• 0.5 teaspoon ground cumin 
• 1  lime cut into wedges
• 1 tablespoon juice of lime fresh
• 4 teaspoons nonfat greek yogurt plain
• 2 teaspoons olive oil divided
• 1 medium onion thinly sliced
• 2  radishes thinly sliced
• 1 medium bell pepper red thinly sliced
• 4 tablespoons salsa divided
• 0.5 teaspoon salt 
• 0.8 pound chicken breast boneless skinless cut into 2-inch strips
• 4 8-inch tortillas whole-wheat (es each)

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through,20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro.
2. Garnish with radish slices and lime wedges, if desired.
3. Self