South Beach Diet Recipes: Delicious, Healthy Dinners

The South Beach Diet has prided itself on being one of the most practical and sensible diet plans on the market today and features three easy-to-follow phases to get you started on your way to weight loss. Dinner is one of my favorite meals, and with South Beach diet recipes, dinner has become a healthy treat.

The grilled chicken fajitas are my absolute favorite South Beach Diet recipe. I absolutely love the zest and taste of Mexican food and thought that with the South Beach Diet, I would have to give up my love for south of the border. This South Beach Diet recipe has all of the nutrition and flavoring without the extra calories.

What makes the grilled chicken fajitas South Beach Diet recipe so delicious? The marinated garlic grilled chicken with lime, bell peppers and sweet red onions and is a perfect addition to any South Beach diet recipe collection.

Grilled Chicken Fajitas

1 ½ pounds boneless, skinless chicken breast

2 tablespoons fresh lime juice

3 garlic cloves, minced

½ small jalapeno, seeded and minced

Salt and freshly ground black pepper

1 large red bell pepper, quartered

1 large green bell pepper, quartered

1 large red onion, cut into ½-inch thick rounds

2 teaspoons extra-virgin olive oil

4 (8-inch) whole-wheat tortillas

In a resealable plastic bag, combine chicken, lime juice, garlic, and jalapeno; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinate and season lightly with salt and black pepper.

Lightly coat a grill or grill pan with cooking spray and heat to medium/high. Grill chicken until cooked through about 5 minutes per side. Transfer to a cutting board.

While chicken is cooking, in a medium bowl toss bell peppers, and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15 to 20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.