It is a potassium-rich dish, ideal for people with fluid retention issues. To prevent the flavors of the chicken from mixing with the beans, take them to work in a divided container.
Add pepper, cumin, salt, and garlic salt to the chicken breast. Cut it into strips and set aside.
Cut the bell peppers into strips. Slice the onion into rings. Cut the árbol chili.
Add oil to a skillet over medium heat, incorporate the bell peppers and onion. Once the onion is translucent, add the fajitas. Cook for 15 minutes or until the chicken is cooked through.
In a pot, heat the beans and add epazote, chili, and sea salt. Serve alongside the chicken breasts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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