Peruvian Chicken Stir-Fry with Avocado Salad

Name: Peruvian Chicken Stir-Fry with Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Peruvian
Ingredients: 1.5 pound chicken thigh (boneless, skinless, sliced); 2 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 1 red bell pepper (large, thinly sliced); 5 ounce fresh spinach; 1.5 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon chili powder; 1 teaspoon dried oregano; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 3 avocados (large, diced); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice

A quick and flavorful stir-fry featuring tender chicken and crisp vegetables, complemented by a zesty avocado salad. This dish is inspired by the vibrant flavors of Peruvian cuisine, offering a bold and authentic meal that's both hearty and fresh.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: Peruvian
Difficulty: Easy
Cost: $2.96/serving

Dietary

Paleo
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber
Egg-Free
Low-Sugar

Ingredients

1.5 pound chicken thigh (boneless, skinless, sliced)
2 tablespoon olive oil
1 yellow onion (large, thinly sliced)
1 red bell pepper (large, thinly sliced)
5 ounce fresh spinach
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
1 teaspoon dried oregano
0.75 teaspoon salt
0.5 teaspoon black pepper
3 avocados (large, diced)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice

Instructions

In a medium bowl, toss the sliced chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of chili powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat for 1 minute. Add the seasoned chicken and stir-fry for 5-7 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the sliced yellow onion and red bell pepper to the same skillet. Stir-fry for 3-4 minutes, until tender-crisp. Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Return the cooked chicken to the skillet and toss to combine.
In a separate bowl, gently combine the diced avocados, chopped fresh cilantro, and lime juice. Season with the remaining 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Serve the Peruvian chicken stir-fry immediately, alongside the avocado salad.

Notes

This dish is best enjoyed fresh. You can prep the chicken and vegetable slices ahead of time to make cooking even faster on the day.

Nutrition (per serving)

Calories: 485
Protein: 37.1 g
Carbohydrates: 26.2 g
Fat: 29.8 g
Fiber: 9.7 g
Sodium: 750 mg
Saturated Fat: 5.4 g
Sugar: 4.5 g
Cholesterol: 118 mg