Chicken with Bell Pepper & Hominy Stir-Fry
Ingredients
- 2 tsp canola oil
- 1¼ lb boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 3 tsp ground cumin, divided
- ½ tsp kosher salt, divided
- ½ cup finely chopped fresh cilantro
- 2 medium red bell peppers, chopped
- 2 cups sliced carrots
- 1½ cups chopped red onion
- 3 Tbsp water
- 2 cups rinsed canned hominy
- 2 cloves garlic, minced
- 1 (4-oz) can diced green chiles
- 2 Tbsp lime juice
- 1 firm ripe avocado, diced
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1 tsp cumin and ¼ tsp salt. Cook, stirring occasionally, until the chicken is just cooked through, 5 to 7 minutes. Transfer to a bowl and toss with cilantro. Cover to keep warm.
- Add bell peppers, carrots, onion, water and the remaining ¼ tsp salt to the pan. Cook, stirring often, until the vegetables are crisp-tender, about 5 minutes. Stir in hominy, garlic and the remaining 2 tsp cumin; cook, stirring, for 1 minute. Stir in green chiles and lime juice and cook for 1 minute more.
- Serve the chicken over the hominy mixture, topped with avocado.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
415
|
415
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 37 | 37 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 485 | 485 |
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