Tuesday, August 18, 2015

Let's Eat! :: Stop Light Chicken Stir Fry

When looking for a quick and easy dinner dish my favorite go to is always stir fry. I've shared two other recipes, both based on our love of asparagus. First up was my Beef and Veggie followed with a chicken dish, Lemon Chicken and Asparagus. Since we've come to appreciate a simple one pot dinner, I figured it was time for me to branch out a bit. If I can't have asparagus then the next best thing would be broccoli. Chicken and broccoli go hand in hand but with a touch of Mexican spices, this is one stir fry that could compete with our love of Taco Tuesdays.

Stop Light Chicken Stir Fry
+ 1 pound of lb. skinless chicken breast, cubed
+ 1 cup of broccoli florets
+ 2 bell peppers (red and yellow), cut into bite size pieces
+ 1/2 teaspoon cayenne pepper
+ 1 teaspoon cumin
+ 1/2 teaspoon smoked paprika
+ 1 tablespoon olive oil
+ 1/4 cup of water
Heat a large pan on medium high heat adding oil and heating until simmer. Add diced chicken, stirring occasionally for about 10 minutes or until lightly browned on all sides. Toss in the peppers and broccoli and continue, cooking until veggies are slightly browned and softened. This should take about 10-15 minutes. I'm not a fan of the taste of raw veggies so I tend to cook mine closer to the 15 minute mark. Add spices and water to help coat the stir fry with the spices. Turn heat to simmer, cooking until the water is completely absorbed.
This recipe, who's name was inspired by Connor - "Momma, dinner looks like a stop light!", makes 4 servings and is approximately 250 calories per helping. Add brown rice and you have an easy, delicious, homemade Mexican dish without the guilt of enjoying too many tacos and chips and guacamole. Be sure to PIN this recipe for easy reference when you are looking for a quick and tasty dinner solution

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