2 teaspoons canola oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
Salt and pepper
4 (6‑ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary
½ cup freshly squeezed orange juice
¾ cup minced fresh cilantro
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped medium
3 scallions, sliced thin
8 whole-wheat flour tortillas, warmed
Cilantro, lowfat sour cream, and lime wedges, for serving
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Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.
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Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, ½ cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
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Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to ¼ cup, about 5 minutes.
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Off the heat, stir in the mustard, tomato, scallions, remaining ¼ cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.
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Per Serving (2 fajitas): Cal 550; Fat 11g; Sat Fat 1g; Chol 100mg; Carb 57g; Protein 49; Fiber 7g; Sodium 670mg