Lunch: Garlic Onion Chicken Fajitas with Lime

Recipe by Melissa mieske The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Garlic Onion Chicken Fajitas with Lime

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

1/4 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
3/4 teaspoon dried oregano
1/2 teaspoon dried cilantro leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 pounds boneless chicken breasts, cut into thin strips
1 green bell pepper, cut into thin strips
1 onion, thinly sliced
8 (8 inch) flour tortillas

Instructions

Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
Remove chicken from marinade and shake off excess; discard remaining marinade.
Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
Spoon chicken mixture into tortillas.

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