Mexican Chicken Stir Fry Skillet

I was so very pleasantly surprised with this dish – talk about the flavor of freshness! I always LOVE a dinner that uses zero of my yellow containers – since I only get 2 each day! (For those of you not following the container system, the yellow containers are starchy foods like bread, potatoes and rice!) This Mexican Chicken Stir Fry Skillet is just what I needed to end the day! My husband loved it too – the boys liked the chicken – it is pretty much like winning the lottery if I get either of them to eat a vegetable in it’s whole form. 🙂

Not only was it delicious, but just LOOK at how pretty it is! The more colorful your plate, the healthier your meal, right (no, fruity pebbles DON’T COUNT!) 🙂 This stir fry was very simple to throw together, just grab a sharp knife and start cutting your veggies! This meal is acceptable for anyone doing the 21 Day Fix, Extreme or Hammer and Chisel Program!

A serving for this is 1/4 of the skillet. Top with cheese OR slice up some avocado! Serve over a bed of brown rice or in a tortilla or lettuce wrap – or on it’s own! If you like it spicy, add some sriracha! YUM!! Big thumbs up for this one! Delicious! As always, pin, like and share this recipe – and ENJOY!

Mexican Chicken Stir Fry Skillet

2016-03-12 15:04:04

Serves 4

Quick, easy and full of flavor - this meal is pretty versatile! Serve it over a bed of brown rice or quinoa or in a lettuce wrap or tortilla! Add some Sriracha for some heat if you are a lover of spicy!!

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1 tsp extra virgin olive oil
2. 1 lb chicken breasts, cut into bite sized pieces
3. 2 bell peppers (any color), thinly sliced
4. 1/2 red onion, thinly sliced
5. 3 cloves garlic, minced
6. 2 cups broccoli florets
7. 1 tsp cumin
8. 1 tsp paprika
9. 1 tsp chili powder
10. 1 tsp oregano
11. 1/2 cup low sodium chicken broth
12. Fresh cilantro, for garnish
13. 1 cup shredded cheddar, divided

Instructions

1. Heat oil in 12" skillet on medium high heat.
2. Add diced chicken and cook until no longer pink - about 5-7 minutes
3. Add peppers, onions, garlic and broccoli.
4. Stir in spices and broth. Mix well and let simmer for about 10 minutes.
5. Top with cheese and cover until melted.
6. Serve and enjoy!

Container Counts

1. 1 Red, 1 Green, 1 Blue - 1/4 of the skillet

By Angela Dimitrelias

Adapted from Sweet C's Designs

Adapted from Sweet C's Designs

Fit Mom Angela http://fitmomangelad.com/