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.
Salsa
- 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.
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.