Chicken, Poblano & Bean Stir Fry

As my kitchen is a bit torn up at the moment, I’ve been making mostly quick easy dishes like stir fries over the past couple weeks.  While I do make a lot of Asian stir fries, I make them with Southwest flavor pretty regularly too.

This Chicken, Poblano & Bean Stir Fry would go well with rice, quinoa or bulgur, but I happened to just eat it as is and found it to be a satisfying lunch.  With all these veggies and lean protein, it’s good for you too.

Chicken, Poblano & Bean Stir Fry

4.89 from 9 votes

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Course: Main Course

Cuisine: Ecclectic

Prep Time: 6 minutes

Cook Time: 9 minutes

Servings: 2

Calories: 208kcal

Author: Robin Gagnon

Ingredients

• 1 tsp oil
• 1/2 sweet onion sliced
• 1 zucchini sliced
• 1 poblano pepper sliced
• 1 clove garlic minced
• 1 boneless skinless chicken breast sliced
• 1/2 tsp smoked paprika
• 1/2 tsp Kosher salt
• 1/2 tsp sugar or dash of stevia
• 1/2 tbs butter
• 1/2 cup canned kidney beans canned, drained rinsed

Instructions

• Place oil in pan over medium high heat. Once hot add the onion, zucchini, pepper & garlic. Stir fry until the vegetables are almost cooked through.
• Add the chicken & paprika. Stir fry until you don't visibly see pink.
• Add the remaining ingredients and stir fry for a minute, then serve.

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 802mg | Potassium: 782mg | Fiber: 5g | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 70.5mg | Calcium: 51mg | Iron: 1.7mg

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