Meet one of our favorite weekly staples! Try this recipe and I promise it'll be a new favorite in your dinner rotation!

We love this recipe because it's adaptable, easy and really healthy and nourishing!

Watch the short recipe video ↓

Mexican Stir Fry

5 from 2 votes

Print Rate

Ingredients

• 2 tbsp avocado oil
• 3 large zucchini squash
• 2 bell peppers (I like to use 1 red + 1 orange)
• 3 large chicken breasts
• 1 medium yellow onion
• 3 cloves garlic
• 1 15 oz can organic black beans
• 1 packet Siete spicy taco seasoning
• sea salt to taste

Instructions

• Start by chopping all zucchini, bell pepper, garlic, onion and chicken.
• Heat about 1 tbsp avocado oil in large pan on medium heat. Add diced chicken. Cook it through and add taco seasoning and sea salt.
• In a separate pan, heat avocado oil on medium heat. Add onions and garlic and cook until onions are carmelized. Add bell pepper and cook for about 5 min, stirring occassionaly.
• Add cooked chicken and chopped zucchini in and mix well. Put lid on pot and cook until zucchini is cooked to your liking.
• Mix in can of black beans.
• Serve warm. If you'd like, top with cheese (I love cotija) and eat with chips.

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Note: This recipe makes a HUGE serving. I always like to cook once and eat twice so this is enough for at least 2 dinners for us (depending on how hungry Casmir is, he eats for 2.5 people sometimes!).

Other modifications you can make:

• You can go for ground chicken, ground turkey, or ground beef if you'd prefer over chopping chicken breast
• You can top with cheese for some extra creaminess
• We love to eat it with a few Siete lime tortilla chips
• You can also throw in some frozen organic corn

See this recipe in action in this What I Eat in a Day vlog ↓

If you like this recipe, you'll also love these: Avgolemono Greek Lemon Chicken Soup recipe | Butternut, Lentil + Turkey Soup recipe | Creamy Kickin' Tomato Soup recipe | Paleo Chocolate Zucchini Muffins recipe