Southwestern Chicken Stir-Fry
Southwestern Chicken Stir-Fry brings tender, taco-seasoned chicken together with crisp bell peppers and hearty black beans, all bound by a tangy salsa finish. Melted Cheddar adds richness that balances gentle heat and bright pepper sweetness. Serve it for a fast weeknight dinner when you want bold flavor and satisfying texture in one skillet.
- Prep20 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Heat 1 teaspoon of olive oil in a skillet over medium-high heat until very hot, then cook and stir the green and red bell pepper until they start to turn tender, about 5 minutes.
- 2
Set the peppers aside.
- 3
Combine the flour and taco seasoning in a bowl, and stir in the chicken pieces, a few at a time, to coat them thoroughly with the flour mixture.
- 4
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, then cook and stir the chicken until it is no longer pink and the coating is browned, about 5 minutes.
- 5
Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- 6
To serve, sprinkle each portion with Cheddar cheese.
- Calories 600.77 kcal High
- Protein 46.8 g Good Source
- Carbs 50.95 g Moderate
- Total Fat 24.68 g High
- Saturated Fat 9.53 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 115.64 mg High
- Sodium 1187.36 mg High
- Fiber 10.85 g Good Source
- Sugar 10.07 g High
- Added Sugar 2.01 g Low Source
- Calcium 423.91 mg Good Source
- Iron 4.61 mg Good Source
- Potassium 815.48 mg Moderate
- Vitamin A 342.56 mcg_rae Good Source
- Vitamin C 46.72 mg Good Source
- Vitamin D 0.35 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten