Santa Fe Stir Fry
Bright, bold, and packed with Southwestern flavors, Santa Fe Stir Fry is the perfect quick and healthy dinner idea that brings vibrant color and zest to your table. This one-pan wonder combines tender strips of chicken with a medley of crisp red and yellow bell peppers, sweet zucchini, and a hearty mix of black beans and corn. Infused with the smoky warmth of cumin, chili powder, and smoked paprika, and finished with a fresh squeeze of lime and a garnish of cilantro, this dish is as flavorful as it is nutrient-packed. Ready in just 35 minutes, it’s a family-friendly meal that’s both satisfying and versatile—serve it over fluffy rice or protein-packed quinoa for a complete meal. Bursting with fresh vegetables and tantalizing spices, this Santa Fe-inspired stir fry is your answer to a wholesome, easy-to-make dinner that’s anything but boring.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb) chicken breasts
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 medium zucchini
- 1 cup frozen corn kernels
- 1 cup (drained and rinsed) black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 large lime
- 2 cups cooked rice or quinoa (optional, for serving)
Instructions
Slice the chicken breasts into thin strips. Set aside.
Core and slice the red and yellow bell peppers into thin strips. Halve and thinly slice the red onion. Cut the zucchini into half-moons. Set all vegetables aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the red onion and bell peppers, and stir fry for 3-4 minutes until they start to soften.
Add the zucchini and frozen corn kernels to the skillet. Stir fry for an additional 3 minutes.
Stir in the black beans, cooked chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Toss well to coat everything with the spices.
Cook for another 2-3 minutes until everything is heated through and well combined.
Remove the skillet from heat and squeeze the juice of one lime over the stir fry. Toss again to incorporate the lime juice.
Garnish with freshly chopped cilantro before serving.
Optionally, serve over cooked rice or quinoa.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 40.4 g | ||
| Protein | 314.5 g | 629% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
