Fresh lime-and-garlic-marinated grilled chicken paired with charred bell peppers and sweet red onion makes a tasty filling for your new favorite fajita recipe. [sidebar]SERVINGS: 4 1 1⁄2 pounds boneless, skinless chicken breasts2 tablespoons fresh lime juice3 garlic cloves, minced1⁄2 small jalapeño, seeded and mincedSalt and freshly ground black pepper1 large red bell pepper, quartered1 large green bell pepper, quartered1 large red onion, cut into 1⁄2-inch-thick rounds2 teaspoons extra-virgin olive oil4 (8-inch) whole-wheat tortillas

  1. COMBINE combine chicken, lime juice, garlic, and jalapeño in a resealable plastic bag; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
  2. COAT a grill or grill pan lightly with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
  3. TOSS bell peppers and onion with oil in a medium bowl while chicken is cooking. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15 to 20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
  4. GRILL tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
  5. SLICE chicken breasts into 1⁄2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas. Top with a dollop of salsa and nonfat or low-fat plain yogurt, if you like. NUTRITION (per serving) 350 calories, 7 g fat, 1 g saturated fat, 43 g protein, 28 g carbohydrate, 5 g fiber, 340 mg sodium More from Prevention: 5 Filling South Beach Diet Salads