In honor of Cinco de Mayo, we have a quick history lesson and an easy recipe anyone can knock out.  

History first. Just to clear up one little thing, Cinco de Mayo is not Mexican Independence Day. In fact, it’s not even a particularly big day to celebrate in Mexico.

The facts: On May 5, 1862, poorly equipped Mexican forces under General Ignacio Zaragoza defeated French troops at the Battle of Puebla, southeast of Mexico City. About 1,000 French troops were killed.

The victory at Puebla became a symbol of Mexican resistance to foreign domination. Cinco de Mayo is celebrated in Puebla (one of 32 Mexican states) and in only a few other places in Mexico.

For the record, Mexican Independence Day is Sept. 16. It was established in 1810, more than 50 years before the Battle of Puebla occurred. None of this, however, has stopped Americans from turning Cinco de Mayo into an excuse to party.

And we could probably all use a little fun right now. Just remember: Wearing a mask in public and maintaining social distancing are the best ways to stay safe. And no, drinking tequila will not protect you from any virus. ;-) 

1-pan healthy chicken fajitas

1 pound boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 tablespoon chili powder

2 teaspoons ground cumin

¾ teaspoon salt

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

2 cups sliced red or yellow onion (about 1 large)

1 tablespoon fresh lime juice

8 corn tortillas, warmed*

Plus: Lime wedges, cilantro, low-fate sour cream, avocado and/or pico de gallo for serving

Preheat oven to 400 F. Coat a large rimmed baking sheet with cooking spray

Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.

*Do yourself a favor on the corn tortillas: Heat them on a griddle or frying pan on medium high, just enough to lightly brown each side. Technically, this makes this a 2-pan recipe.

Nutrition per serving: 357 calories; 12.1 g total fat; 1.9 g saturated fat; 83 mg cholesterol; 573 mg sodium.