Lunch: Sweet Pepper and Chicken Fajita Stir-Fry

Recipe by Laraine Perri This delicious fajita stir-fry is best served with warm tortillas. Top with guacamole and sour cream for a delicious and easy weeknight dinner.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Sweet Pepper and Chicken Fajita Stir-Fry

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

3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon plus 5 tsp. olive oil
1 1/2 tablespoons low-sodium soy sauce
4 cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)
2 teaspoons packed brown sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 pound boneless, skinless chicken breasts, thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large red onion, halved and thinly sliced
Kosher salt
Tortillas, optional

Instructions

In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.
Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.

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