Spicy chicken fajita stir-fry
The chicken breast in this Latin American-inspired dish delivers muscle-friendly lean protein and niacin, a B vitamin. ‘Niacin is involved in processing glycogen, which is the main fuel for exercise,’ says Scritchfield. Topping the fajitas with creamy avocado delivers a dose of heart-healthy monounsaturated fat.
Stir it up In a small bowl, combine one teaspoon of paprika and half a teaspoon each of garlic powder, onion powder, cumin, salt and black pepper. Set aside. Heat the wok over medium-high. Add one tablespoon of oil and 450g of sliced skinless and boneless chicken breast. Cook until no longer pink. Remove the chicken from the wok and add thinly sliced red and yellow bell peppers. Cook for two minutes, stirring often. Return the chicken to the wok with the spice mixture and one cubed mango; heat for one minute. Spoon on to warmed tortillas, top with avocado and sour cream.