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. 🙂

Mexican Chicken Stir Fry Skillet

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!

Mexican Chicken Stir Fry Skillet
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
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
Adapted from Sweet C's Designs
Adapted from Sweet C's Designs
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Comments
  • Gina
    Reply

    This was great! We doubled everything except the peppers, used yellow onion and skipped the cheese and it was still delicious. Thanks very much!

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