Ingredients
2 boneless skinless chicken breast halves (4 ounces each)1/4 cup lime juice plus 1/2 teaspoon lime juice, divided 4 teaspoons reduced-sodium soy sauce, divided 4 teaspoons canola oil, divided 1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon cayenne pepper1/4 teaspoon pepper1/2 teaspoon liquid smoke, optional1 medium onion, julienned1/2 small sweet red or green pepper, julienned4 fat-free tortillas (6 inches), warmedOptional toppings: salsa, sour cream and chopped cilantro
Preparation
Arrange chicken in a shallow dish. Combine 1/4 cup lime juice, 3 teaspoons soy sauce, 2 teaspoons canola oil, garlic, salt, chili powder, cayenne, pepper and, if desired, liquid smoke; pour over chicken. Cover and refrigerate at least 2 hours.
Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side.
In a large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper; cook and stir until tender, 5-7 minutes. Stir in remaining 1/2 teaspoon lime juice and remaining 1 teaspoon soy sauce.
Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa, sour cream and chopped cilantro.
