Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Cooking spray
  • 1 cup green bell pepper strips (about 1 medium)
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup vertically sliced red onion
  • 1 teaspoon seasoned salt
  • 6 (8-inch) flour tortillas
  • 3/4 cup bottled salsa
  • 3/4 cup fat-free sour cream

Preparation :

  1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from marinade; discard marinade. Place chicken on plancha grill coated with cooking spray and grill 10 minutes on each side or until done.
  4. Add bell peppers and onion; sprinkle with seasoned salt.
  5. Cook 2 minutes.
  6. Cut chicken into thin slices.
  7. Heat ¼ cup of marinade. Remove chicken and vegetable and mix marinade
  8. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.