Low Fat Fajita Stirfry

• Marinade:
• 1/4 c lime juice
• 4 cloves garlic, minced, divided
• 1 lb chic tenders
• Fajita:
• 1 c red bells, sliced
• 1 c yellow bells, sliced
• 1 medium onion, sliced
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne pepper

1. 1. Put the chicken tenders in an 11- by 7-inch (27.9-centimeter by 17.8-centimeter) glass baking dish. Combine the lime juice and about half of the minced garlic. Pour the mixture over the chicken, tossing the tenders to coat them evenly. Cover the dish and allow it to marinate in the refrigerator for half an hour, stirring occasionally.
2. * Don't marinade too long
3. 2. Spray a large nonstick skillet with cooking spray. Heat it over medium heat until hot. Add the chicken mixture. Cook and stir five to seven minutes or until browned and no longer pink in center. Remove chicken from the skillet. Drain excess liquid from skillet, if necessary.
4. 3. Add the bell peppers, onion and remaining garlic to the skillet. Cook and stir about five minutes or until tender. Sprinkle with cumin, salt and ground red pepper. Return chicken to skillet. Cook and stir one to two minutes.

marinade, lime juice, garlic, tenders, red bells, yellow bells, onion, cumin, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/low-fat-fajita-stirfry-52819471 (may not work)