Chicken Fajitas

1 tsp chili powder
1 tsp salt
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 teaspoon garlic powder
1 tbsp corn starch
1/4 cup water
2 tablespoons extra virgin olive oil (plus a small amount for the pan)
1lb of skinless/boneless chicken breasts, cut into 1/2-inch strips
1 bell pepper (I like red or orange) cored, seeded and cut into strips
1 medium onion, thinly sliced
1 tbsp lime juice

Optional toppings: low-fat Mexican blend cheese, reduced fat sour cream, shredded lettuce, diced tomatoes, salsa, lime wedges.

-In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, corn starch, water, and 2 tablespoons of the oil. Add the chicken, bell pepper and onion. Seal the bag and knead it to distribute all of the ingredients evenly. Stick it in the refrigerator for at least 15 minutes, preferably longer.

-When you're ready to begin, heat a large nonstick pan. The original recipe called for 1tbsp of oil to be put in the pan, but I found that while using a nonstick pan I only needed about half this amount. If you're using a regular skillet, use the whole 1tbsp to ensure that things don't stick.

-Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the veggies are crisp-tender and the chicken is cooked through. Remove from the heat and stir in the lime juice.

This recipe has been modified from this recipe over at foodandwine.com.