Monday, July 29, 2013

Sante Fe Cheesy Chicken Stir Fry

Healthy, simple and super tasty, this is a great go-to week night meal if you like southwest flavors, which I think my now you know we do in our house.  I came home from work and our friend Stacey had stopped by, so I was easily able to adapt this recipe to serve a third person.  Lots of veggies, great seasonings, chicken and beans are topped off with cheese for a delicious dish.  I packed this delicious filling into a wrap and topped it with some sour cream for a twist on the traditional soft taco, but it'd would be great over rice or even just by itself.  Fresh and flavorful, you might be surprised to learn it's super healthy!

I've been trying to find some delicious but healthy recipes to counteract the cookies and other goodies that flood out of my kitchen.  A while back I picked up Hungry Girl 1-2-3 by Lisa Lillien, who I think it funny and has great ideas for getting lots of flavor out of simple, healthy dishes.  I actually quadrupled this recipe since Hungry Girl aka Lisa included this recipe in her chapter on meals for one.  It wasn't hard to make the adjustments and you could easily go up and down on the quantities for yourself.  I'd forgotten to pick up more fresh cilantro, so I substituted with dried.  However you serve this dish, you just might find yourself craving it again very soon.

Santa Fe Cheesy Chicken Stir Fry


1 pound boneless skinless chicken breasts
1/2 cup black beans, drained and rinsed
2 Tablespoons fresh cilantro, chopped or 1 teaspoons dried cilantro
2 teaspoons lime juice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 cup frozen corn
1 cup red onion, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup shredded cheddar
1 cup chopped tomatoes

Chop chicken into chunks and place in a medium bowl.  Add beans, cilantro, lime juice, chili powder, salt, cumin and pepper and stir to combine.

Heat a large skillet over medium-high heat and spray with cooking spray.  Add corn, onion and red pepper, stirring often, and cook for 4-5 minutes until softened.

Add chicken mixture to skillet and stir to combine.  Cook for another 5 minutes or until chicken is cooked through.

Remove from heat and add cheese and tomatoes.  Stir to melt cheese and serve by itself, over rice or wrapped in tortillas.

Makes 4 servings.

Happy Baking,
The Cookie Princess

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