1⁄2 cup — fresh orange juice

2 — chipotles (from a can of chipotles in adobo sauce), or use just 1 for milder heat

2 — garlic cloves, coarsely chopped

3⁄4 tsp — salt plus extra for the vegetables

1⁄2 tsp — freshly ground black pepper

1⁄2 tsp — dried oregano

1 lb — boneless, skinless chicken breasts, cut crosswise into 1⁄2-inch slices.

1 — medium onion, cut into thin rounds

2 — medium bell peppers (any color you like), cut into strips Cooking spray

4, 8 inch — whole-wheat tortillas

1 — avocado, pitted, peeled, and finely chopped, for serving

1⁄4 cup — fat-free Greek yogurt

1/2 cup — chopped cilantro

1 — lime, cut into 8 wedges, for serving

DIRECTIONS

1 Using a blender, food processor, or immersion blender,

puree the orange juice, chipotles, garlic, salt, pepper,

and oregano until smooth. In a large resealable

plastic bag, combine the chicken and the marinade.

Refrigerate for at least 30 minutes or overnight.

2 Preheat the broiler. Spray a rimmed

baking sheet with cooking spray.

3 Lift the chicken out of the marinade, letting any

excess drip off. Arrange the chicken on one half of

the prepared baking sheet. Place the onions and

peppers on the other side of the baking sheet, season

with extra salt, and spray lightly with cooking spray.

Broil until the chicken is cooked through and the

vegetables are browned in spots, 5 to 7 minutes.

4 Meanwhile, heat a medium cast-iron skillet over

medium-high heat. Add the tortillas, one at a time,

and warm on both sides, about 10 seconds per

side. Serve the chicken and vegetables wrapped

in the tortillas. If you like, top with avocado and

yogurt and place lime wedges on the side.

5 Serve the chicken and vegetables wrapped in

the tortillas. If you like, top with avocado and

yogurt and place lime wedges on the side.

APPROXIMATE MACROS PER SERVING:

572 CALORIES ■ 58 G PROTEIN ■ 80 G CARBS ■ 6 G FAT