Lunch: Chicken Fajita Quiche

Fajita flavors of spices, lime and chiles help give this unique quiche its zippy flavor. Serve wedges with cool melon slices.

This recipe includes superfoods such as:

Cinnamon, Chicken Breast

Health benefits of Chicken Fajita Quiche

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tablespoon olive oil
1/2 teaspoon hot chili oil
1 small boneless skinless chicken breast (4 oz), cut into thin bite-size strips
1/4 medium green bell pepper, cut into julienne strips (2x1/4 inch)
1/4 medium red bell pepper, cut into julienne strips (2x1/4 inch)
1/4 medium yellow bell pepper, cut into julienne strips (2x1/4 inch)
1/4 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon fresh lime juice
4 eggs
1 cup whipping cream
1/2 teaspoon salt
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup Muir Glen™ organic or Old El Paso™ Thick ‘n Chunky salsa

Instructions

Heat oven to 375 °F. In 10-inch skillet, heat olive and chili oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until lightly browned and no longer pink in center. Reserve several bell pepper strips of each color for garnish; add remaining strips to skillet. Cook about 1 minute, stirring frequently, until slightly softened. Sprinkle with garlic salt, cinnamon, chili powder, black pepper, ground red pepper and lime juice; stir to mix. Remove from heat; cool slightly.
In large bowl, beat eggs, whipping cream, salt and green chiles with wire whisk until blended. Gently stir in both cheeses. Stir chicken mixture into egg mixture.
Place pie crust in 10-inch quiche dish or 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour chicken mixture into crust-lined pan. Arrange reserved bell pepper strips in pinwheel fashion over filling.
Bake 35 to 45 minutes or until knife inserted in center comes out clean and filling is golden brown. Let stand 15 to 20 minutes on wire rack before serving. Serve salsa over individual servings.

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