Not So Fat Fridays - Peach & Pepper Fajita Chicken & Creamy Garlic Dressing

Today I bring you a dish I made for dinner this week as well as a creamy but low fat dressing made with non-fat yogurt!!!

The chicken dish couldn't be any healthier but I do warn you, it is not a saucy or even slightly wet dish. But it is a nice change of pace especially when your body might be craving goodness after being bad for a few days. I loved the natural sweetness of the red pepper & peaches alongside the fajita seasoning of the chicken. And if you're careful not to overcook your chicken, the moistness goes a long way in this dish. This is simple & Not So Fat Friday!

~ Peach & Pepper Fajita Chicken ~

4 skinless, boneless chicken breasts
Fajita seasoning
2 tblsp olive oil
1 1/2 large red bell pepper, cut into thin strips
2 medium fresh peaches, cut into thin slices

Pound chicken in between wax paper or saran, to flatten a bit. This will tenderize it and make it so moist & delicious. Sprinkle both sides with fajita seasoning. In a large skillet cook chicken in 1 tblsp of hot oil over medium high heat for 8-10 minutes or until chicken is no longer pink in the middle, turning once. Transfer chicken to a serving platter; keep warm.

Add remaining 1 tblsp oil to skillet; add bell pepper. Cook & stir for about 3 minutes. Gently stir in peach slices. Cook & stir for 1 to 2 minutes more until heated through. Spoon over chicken.

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~ Creamy Garlic Dressing ~

1/2 cup plain yogurt
1/3 cup bottled Italian salad dressing
1 clove garlic, minced

For dressing, in a small bowl stir together yogurt, salad dressing & garlic. Serve over your favorite salad.

{Food for Thought}

I used Paul Newman's Light Italian & this was incredible. I tried non-fat Italian & didn't like it at all. Top this over your favorite salad & add a little freshly grated parmesan cheese. It goes so well with this dressing.

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HAVE A WONDERFUL WEEKEND EVERYONE. I WILL BE AROUND TO SEE ALL OF YOU, CATCH UP & SAY HELLO!