Ok, I guess that doesn’t sound too appetizing, but look at this picture!
This is a great, healthy meal you can whip up out of that leftover chicken you don’t know what to do with but don’t want to waste. In my case, I pulled the last bits off a whole roaster I made two days ago, and got a good cup and a half of both light and dark meat. Now the remains of the bird are ready to be made into stock for sick soup (recipe TBA). But for the fajita(ish) dish, here is what you’ll need:
- 1-1½ cups chicken (this is way faster if the chicken is already cooked..eg leftovers, but you could totally cook raw chicken and do the same thing)
- ½ green bell pepper
- Two cloves garlic
- half an avocado (or more if you want)
- half a tomato
- Two corn tortillas (you could use whole grain flour tortillas also, but I can’t have yeast so I need to stick to corn. Plus, corn tastes more authentically “Mexican”).
- Olive oil
- Cayenne Pepper
- Half a lemon or lime
- Heat a frying pan and toss in a splash of olive oil. Allow oil to heat for a few minutes
- Throw in the peppers, sautee. Add a dash of cayenne pepper and salt.
- Add garlic after a couple minutes
- Once sautéed to your liking, set aside on a plate
- Add a little more olive oil to the pan, and add chicken
- Add a generous amount of cumin and a dash of salt
- Assuming your chicken is already cooked, you are really just heating it here and infusing the cumin flavor, so don’t overdo it
- Heat tortillas (if you have a gas stove like me, just throw them right on the stove top with a low flame and flip over a few times with tongs)
- Put tortillas on plate, add peppers, chicken, chopped tomatoes, chopped avocado. Sprinkle a little salt on the avocado and squeeze lemon or lime over the whole enchilada…I mean…fajita…or whatever it is.
This literally takes no more than 15 minutes, and it's good for you because….
- Chicken is a great source of lean protein (muscle mass retention), selenium (immune boosting), and vitamin B6 (helps process carbs and regulates blood sugar). Of course, your chicken is only as healthy as the chicken who lived, so I HIGHLY recommend using organic, free-range chicken. (link to http://bodyecology.com/articles/healthy_chicken.php)
- Corn tortillas should have only three ingredients: corn, lime, salt. Unlike bread or flour tortillas, which may have additives, I think these come closer to a “whole food”. Although the two tortillas I used have a collective carb content of 23g, only one gram of that is sugar. Thumbs up!
- Green bell pepper: antioxidants (prevent free radical damage), more than twice the vitamin C of an orange (immune system support), vitamin E (cardiovascular health, skin, hair, nails).
- Avocados increase the absorption of antioxidants from the foods you eat it with, and are rich in healthy fats which have anti-inflammatory properties, as well as monounsaturated fatty acids (MUFAs), which lower the risk of heart disease.
- Tomatoes, among other things, contain lycopene, an antioxidant shown to support bone health.
The other ingredients also have awesome properties, but I suspect you may be tired of reading, and if not, maybe your interest is peaked. I encourage you to Google! Knowing the benefits (and risks) associated with what we put in our body is a most empowering thing :).