Southwestern fajitas filled with meat and colorful vegetables make a delicious, light meal. They’re fun to eat and easy to serve.

Rather than marinate the chicken overnight, I use a warm marinade and cut chicken into thin strips beforehand to eliminate waiting time. To serve, arrange toppings on one serving dish, chicken and vegetables on another and wrapped tortillas on a third, and let guests assemble their own. Fajitas can be served with or without guacamole.

Chicken Fajitas

1/2 cup fajita marinade

3/4 pound boneless, skinless chicken breast

4 6-inch tortillas

2 teaspoons canola oil

1/2 cup sliced onion

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/2 cup sliced green bell pepper

1/2 teaspoon bottled minced garlic Toppings

1 cup diced tomato

1/4 cup reduced-fat shredded Monterey Jack or

Cheddar cheese

1/4 cup chopped cilantro

2 tablespoons reduced-fat sour cream

Preheat oven to 350 degrees. Heat marinade in microwave oven for 30 seconds or bring to a boil in a saucepan. Cut chicken into thin strips, about v-inch wide. Remove marinade from microwave or heat and add chicken in the same bowl or saucepan. Let marinate for 15 minutes while preparing the remaining ingredients. Tightly wrap tortillas in foil and place in oven for 10 minutes. Remove and leave wrapped in foil.

Heat oil in a nonstick skillet over medium-high heat. Drain the chicken and save the marinade. Saute chicken 30 seconds. Add the onion, peppers and garlic. Saute 1 minute. Add reserved marinade; saute 2 minutes. Makes 2 servings.

Per serving: 571 calories (26 percent from fat), 16.3 g fat (4.9 g saturated, 7.0 g monounsaturated), 111 mg cholesterol, 50.5 g protein, 52.4 g carbohydrates, 9.5 g fiber, 1537mgsodium.