I’m back today with my last recipe showcasing some of the great ways you can get more fruits and veggies in your diet featuring Pink Ribbon Produce from Meijer. So far this month, we’ve eaten Portabella Stuffed Sweet Potatoes and sipped on a Clementine Avocado Smoothie. We’ve also learned how the American Cancer Society recommends each of us get at least 2 1/2 cups of fruits and vegetables per day to help reduce our cancer risk.
In fact, they say that, aside from stopping smoking, eating more produce is one of the most important things we can do to help cut our risk. Choosing an apple over potato chips for a snack might seem like a small decision, but it’s those small, daily decisions that lead to a healthier you and a reduced risk of cancer.
Of course, snacking on fruit when your tummy starts to grumble isn’t the only way to hit your fruit and veggie quota. You can make a hearty, family-friendly, filling meal that is heavy on the veggies—and I’m not talking a salad. Pull out your slow cooker, put on a good Tex-Mex album on Spotify, and enjoy these super easy, super veggie-filled chicken fajitas!
Fajitas are such a fun way to spice up weeknight dinners. The “hard” part of these fajitas is taken care of by the slow cooker (and I put hard in quotes, because it isn’t even that hard). Chicken breasts, Pero Family Farms’ bell peppers, onions, and a garlic are slow simmered in a whole bunch of tasty Southwestern seasonings.
Then, when it’s time to dig it, you set up an entire smorgasbord of tasty and healthy toppings, so your family can customize their own perfect fajita. Some ideas for you: SUNSET Campari tomatoes, chopped green onions, chopped Avocados from Mexico, minced cilantro, guacamole, salsa, sour cream or plain Greek yogurt, sliced black olives, shredded cheese, shredded DOLE lettuce—the options are nearly limitless.
I’ve been so honored to work with Pink Ribbon Produce and Meijer this month to help bring awareness to their goal of educating the public on the importance of a healthy diet in terms of reducing your cancer risk. And I am thrilled about the hundreds of thousands of dollars that they have helped raise for breast cancer research charities over the past decade. I hope you guys have taken away some new ideas for how you can up your intake of fruits and veggies. Enjoy!
- 1 cup salsa
- 1 pound chicken breasts, sliced into thin strips
- 1 each Pero Family Farms red, yellow, and green pepper, sliced into thin strips
- 1 large onion, sliced into thin strips
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ cup lime juice
- 1 tablespoon honey
- Tortillas, cheese, lettuce, tomatoes, avocados, olives, etc. for serving
- Pour the salsa into the basin of a slow cooker. Top with the chicken, peppers, onions, and garlic.
- In a small bowl, whisk together the chili powder, cumin, paprika, salt, lime juice and honey. Pour over the chicken mixture.
- Place lid on slow cooker, and cook on low for 6 hours or high for 4. Use a slotted spoon to remove the veggies and chicken and serve on warm tortillas with your favorite toppings.
For this recipe, I recommend:
This post is sponsored by Pink Ribbon Produce. To learn more about Pink Ribbon Produce, visit their website or follow along on Twitter, Facebook, or Instagram. To find healthy eating tips and other great recipes you can make using produce from Meijer’s participating suppliers, download a free “What’s On Your Plate?” guide here. All content and opinions are my own.