My experience as a midwife has taught me that there are specific flavors that are likely to cause women to have stomach upset, heartburn, or other digestive issues. One of those flavors is peppers, in any form. Even if peppers are part of a woman’s culture, I found that so many women lose their ability to tolerate peppers while pregnant and, though delicious, the prolonged negative gastrointestinal effects are just not worth the momentary enjoyment they provide.
While peppers are a vibrant source of nutrition, I do not feel they are well-suited for pregnancy because their side effects are too troublesome. As many of you may have noticed, no recipes on my blog or website contain any kind of pepper other than fresh ground black pepper for seasoning.
However, I appreciate the unique flavors peppers contribute. One recipe that always calls for peppers is fajitas–until now. Fajitas are such an easy, unique dinner. They add a delicious flavor profile and can be either mild or spicy depending on each person’s individual taste. I knew I had to rethink and recreate a fajita recipe for everyone to try.
This recipe has lots of flavor but not a lot of the spices or ingredients that typically lead to heartburn, bloating, or other gastrointestinal discomforts. I made up for the lack of peppers by offering chili powder- either hot or mild- or the possibility of swapping chili powder out for alternatives like sweet paprika. I rely on a unique herb mix to deliver a sensational flavor profile and add in carrots and other vegetables to provide texture and additional layers of flavor. For those people who still crave food with heat, I recommend using their favorite hot sauce to provide any additional missing layer of spice, flavor, or heat that they might be craving.
This recipe is super easy to put together. It can all be done in one skillet and is ready in minutes. When it’s all done, it’s a low sodium, high protein dish that’s full of flavor. Change up the chicken to pork, beef, or tofu. Try changing up the vegetables to add in more crunchy vegetables like shredded brussels sprouts, green beans, sprouts, edamame, or celery. The possibilities are endless!
- 1-pound chicken breasts, sliced in thin strips
- 2 tablespoons fresh parsley (or cilantro)
- 2 tablespoons extra virgin olive oil plus 2 teaspoons
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 carrots, peeled and thinly sliced
- ½ cup shredded coleslaw mix
- ½ yellow onion, thinly sliced
- ½ teaspoon chili powder (optional)
- Salt & Pepper to taste
- 2 tomatoes, seeded and thing sliced
- Juice of ½ lime
- In a large bowl, combine chicken, 2 tablespoons parsley, 1 tablespoon extra-virgin olive oil, oregano, sweet paprika, salt and garlic powder. Toss until chicken is well coated in the seasoning mix. Refrigerate for at least 30 minutes.
- Heat 1 tablespoons extra virgin olive oil in a non-stick skillet over medium-high heat. When the skillet is hot, add carrots, slaw mix, onion, chili powder if using, and salt & pepper to taste. Sauté 5 to 6 minutes until vegetables are softened and slightly browned. Add the tomatoes and cook 2 minutes, stirring frequently. Remove vegetable mix from the skillet onto a plate and set aside.
- Slowly add the chicken to the hot skillet and cook 2 to 4 minutes on each side until cooked through and no longer pink.
- Add the vegetables back into the skillet and add in the lime juice. Stir to combine and cook until heated through
- Serve with multi-grain wraps, over rice or black beans, in lettuce leaf wraps, or with toasted pita chips. Top with salsa, extra diced tomatoes, or diced scallions.
Featured photo by Ioana Cristiana