Chicken Fajitas
['3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips', '1 tablespoon chopped fresh garlic', '1 tablespoon fresh lime juice', '2 teaspoons olive oil, divided', '1 teaspoon chili powder', '1/2 teaspoon ground cumin', 'Vegetable oil cooking spray', '1 medium onion, thinly sliced', '1 medium red bell pepper, thinly sliced', '1 medium green bell pepper, thinly sliced', '1 can (14.5 ounces) diced tomatoes with green chiles, drained', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '4 whole-wheat tortillas (8 inches each)', '4 tablespoons salsa, divided', '3 tablespoons chopped fresh cilantro, divided', '4 teaspoons nonfat plain Greek yogurt', '2 radishes, thinly sliced (optional)', '1 lime', 'cut into wedges (optional)']
Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.
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