Description
This quick and easy Mexican Chicken Stir Fry is gluten free, high protein, and ready in under 15 minutes. Perfect for meal prep and easy weeknight dinners.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 4 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon each, smoked paprika, onion powder, cumin, chili powder and dried oregano
- 2 bell peppers (assorted colors), small diced
- 1 cup black beans (use more if you want)
- 1 cup canned unsweetened corn (use more if you want)
- 1 1/2 cups your favorite salsa
- 1 small bunch fresh cilantro, roughly chopped
- 3/4 cup cheese (I used crumbly queso)
Instructions
- Heat up a large skillet over medium high heat. Swirl the olive oil around the pan and add in the ground chicken, garlic and shallot. Using a wooden spoon or spatula, break the chicken up and spread out around the pan. Let cook for a couple of minutes before stirring and breakng it up again. Continue to do this until all the chicken is cooked (no more pink pieces).
- Turn the heat down to medium low. Sprinkle in the spice mixture and add in the diced bell peppers. Stir to combine and saute for 4-6 minutes.
- Stir in the black beans, corn, salsa, cilantro and cheese (reserve some of the cheese to garnish at the end). Heat up for 1-2 minutes and turn the heat off. Serve with more cheese, cilantro and hot sauce (if desired).
Notes
- Double or triple this recipe for an easy meal prep option to enjoy all week.
- Prep Time: 10
- Cook Time: 15
- Category: chicken, Dinner
- Method: Sautéing
- Cuisine: Mexican