Name: Chicken & Veggie Mexican Stir-Fry Bowls (No Onions)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized strips; 2 tbsp cornstarch; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 2 tbsp canola oil (or avocado oil), divided; 2 tsp garlic, minced; 1 red bell pepper, sliced; 1 zucchini, halved and sliced; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh or frozen); 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; Juice of 1 lime; 1/4 cup fresh cilantro, chopped (plus extra for garnish); 2 cups cooked brown rice (hot, for serving)

Chicken & Veggie Mexican Stir-Fry Bowls (No Onions)

ZestyFig4921

This Chicken & Veggie Mexican Stir-Fry Bowl is a vibrant, satisfying dinner inspired by classic Mexican flavors—without the onions! Utilizing the high-heat technique from wok cooking, the chicken is quickly velveted for maximum tenderness, and the veggies stay crisp and colorful. The combination of chili powder, cumin, and lime gives a fresh, zesty kick, while brown rice provides hearty fiber to help keep you full. This dish is packed with protein and veggies, making it perfect for anyone looking to lose weight without sacrificing flavor or satisfaction. It comes together quickly, is easy for beginners, and is sure to become a favorite weeknight staple.

Ingredients

Instructions

In a bowl, combine the chicken strips with cornstarch, salt, and pepper. Toss to coat and let rest for 5 minutes (velveting for tenderness).
Preheat a large nonstick skillet or wok over high heat until very hot and just beginning to smoke. Add 1 tbsp of oil and swirl to coat.
Add chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until nearly cooked through. Remove chicken to a plate.
Add remaining 1 tbsp oil to the pan. Add garlic, bell pepper, zucchini, cherry tomatoes, and corn. Stir-fry, tossing ingredients constantly, for 4-5 minutes until veggies are crisp-tender.
Sprinkle chili powder, cumin, smoked paprika, and oregano over vegetables. Return chicken to the pan and toss everything together for 1-2 minutes, until chicken is cooked through and spices are fragrant.
Turn off the heat. Squeeze lime juice over the stir-fry and toss in 1/4 cup chopped cilantro.
Serve hot over brown rice, garnished with extra cilantro if desired.