Lunch: Cheesy Chicken Fajitas 

Recipe by Adam Hickman Chicken taco meets 7-layer dip in this fiesta of a skillet supper. You can swap in black beans or kidney beans for the pintos. For extra zest, serve with cilantro and lime wedges. Savor all the flavors of Taco Tuesday without any o

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Cheesy Chicken 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

2 teaspoons olive oil
1 cup sliced red onion
1 cup sliced orange bell pepper
1/2 cup fresh corn kernels
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup unsalted canned pinto beans, rinsed and drained
3/4 cup chopped tomatoes
1/2 cup unsalted chicken stock
1 1/2 tablespoons fresh lime juice
4 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
8 (6-in.) corn tortillas
8 teaspoons reduced-fat sour cream
1/2 ripe peeled avocado, cut into 8 slices

Instructions

Preheat broiler to high.
Heat oil in a large ovenproof skillet over medium-high. Add onion, bell pepper, corn, salt, and pepper to pan; sauté 3 minutes or until crisp-tender. Add beans, tomatoes, stock, and juice; cook 2 minutes. Top vegetable mixture with chicken; sprinkle evenly with cheese.
Place pan in oven; broil 3 minutes or until cheese melts.
Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas; top each with 1 teaspoon sour cream and 1 avocado slice.

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