Here’s a WOFB-approved recipe you can share with the family and stay within the daily allowance!


  • 2 tsp chili powder
  • 2 tsp ground cumin
  • ¾ tsp salt, divided
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp ground pepper
  • 2 tbsp olive oil, divided
  • 1 ¼ lbs chicken tenders
  • 1 med yellow onion, sliced
  • 1 med red bell pepper, sliced
  • 1 med green bell pepper, sliced
  • ¼ cup low-fat plain Greek yogurt
  • 1 tbsp lime juice
  • 2 tsp water


  • Preheat oven to 425 degrees F.
  • Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
  • Coat a pan with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast in oven for 15 minutes.
  • Remove the pan & stir the chicken and vegetables. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
  • Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
  • Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

    Serve with 1/2 cup cooked brown rice.

One Response to “GOT FAJITAS?”

  1. Christy Espinel Says:

    It’s what’s for dinner tonight!


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