Dinner: Chicken and Chickpea Fajitas

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken and Chickpea Fajitas

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 vegetable oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breasts, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
One 15-ounce can chickpeas, drained and rinsed
Fresh cracked black pepper
Flour or corn tortillas, for serving
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)

Instructions

In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and chickpeas and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.

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