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Mary Lahr Schier

Good Eats for a Better You

Think healthy eating means you're stuck with a bland, boring diet? Think again. This recipe is loaded with flavor – and it's good for you.

Do you want eat a healthier diet, but don't always do it? You're not alone. By some estimates, more than 90% of us struggle with that. And it's not hard to understand why. Prepackaged dinners are more convenient than cooking healthy meals from scratch.

But the truth is that a few simple steps can help improve your diet – and help improve your health in the process. Limit salt. Boost potassium, calcium, fiber, and magnesium. And fit in more veggies, fruits, and high-quality protein.

This recipe will meet all three of those goals, plus it's tasty and a snap to make.

Chicken Fajitas with Pineapple Salsa

The chicken in these fajitas offers up low-fat protein and potassium, plus you get Vitamin C, magnesium, and fiber (not to mention flavor) from the red peppers and pineapple salsa. Serves four.


  • 1 cup fresh or frozen pineapple, diced
  • ½ or more jalapeno pepper, diced fine
  • ¼ red onion, diced fine
  • 10 cherry tomatoes, cut in quarters
  • ½ cup cilantro leaves or chopped parsley
  • Zest and juice of 1 lime
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper

Combine the ingredients in a bowl, mix, cover and refrigerate while you prepare the fajitas.


  • 2 boneless, skinless chicken breasts, cut into strips, ½-inch wide and 2 inches long
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 Tbsp. light olive oil
  • 2 red bell peppers, seeded and sliced into thin strips
  • ¾ red onion, sliced into thin strips
  • 8 6-inch corn tortillas, warmed or toasted, for serving
  • 1 avocado, peeled and sliced for serving (optional)

Sprinkle the spices over the chicken strips, add 1 tablespoon of oil, mix and set aside for 15 to 30 minutes to flavor the meat. In a large nonstick skillet over medium heat, warm the remaining tablespoon of oil, then add the meat. Spread the chicken around the pan to sear it, and cook for 3-4 minutes until cooked through. Add onions and bell peppers, and sauté another 3-4 minutes until soft. Serve in tortillas with the pineapple salsa and avocado. Add a dollop of Greek yogurt for a creamy note.

Mary Lahr Schier is the author of The Northern Gardener, From Apples to Zinnias (Minnesota Historical Society Press, 2017). She also hosts a garden podcast, Grow It, Minnesota.