A healthy & quick meal perfect for weeknights. Double the recipe to serve more, and leftovers are delicious
Another quick & easy dinner today!
I assume you probably wouldn't mind one more.
Especially when there are avocados involved...
and lots & lots of veggies!
Oh, and it tastes really good...
Really good!
Bear with me while I learn how to work my camera... some things aren't perfectly in focus.
But you get the idea: there are peppers, onions, and chicken strips seasoned with chili powder and lemon.
You can eat it inside tortillas or over some rice.
Or if you've had a day full of indulging, you could just eat it as is.
But make sure you get that avocado. That, my friends, is the best part of the meal
The recipe serves 2 but is very easily doubled to serve 4.
Mexican Chicken Stir-Fry
Ingredients
- 8 oz chicken breast ½ lb., cut into strips
- 1 ½ teaspoon chili powder
- 1 clove garlic minced
- ½ teaspoon salt divided
- 2 tablespoon lemon juice or lime juice, freshly squeezed
- ¼ cup water
- 1 teaspoon oil avocado or olive
- 1 large onion sliced
- 2 medium bell peppers sliced {any color}
- 1 medium avocado sliced
Instructions
- In a shallow bowl, add the chicken, chili powder, garlic, ¼ teaspoon salt, lemon or lime juice, and water. Toss to completely coat all the chicken. Set aside while you slice all the vegetables.
- In a large skillet, heat the oil over medium high heat. Add the sliced onions and peppers, and stir fry for about 5 minutes. Season with the remaining ¼ teaspoon salt.
- Push the vegetables to the sides of the skillet and add the chicken along with the marinade. Stir fry the chicken for about 5 minutes.
- Then stir everything together, and stir fry for another 3 minutes until the marinade liquid has thickened and the chicken is done.
- Plate the stir-fry and top with avocado slices.
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