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 fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Sweet Pepper and Chicken Fajita Stir-Fry

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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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