Green Chile Chicken Stir-Fry Veggie Bowl

A vibrant and spicy bowl combining tender chicken, stir-fried vegetables, and a flavorful green chile sauce. This Green Chile Chicken Stir-Fry Veggie Bowl is a quick and healthy meal perfect for busy weeknights or meal prep!

Why You’ll Love This Recipe

This recipe is a delicious way to spice up your dinner routine with bold green chile flavors and nutrient-packed vegetables. It’s quick to make, customizable with your favorite veggies, and can be served over rice, quinoa, or cauliflower rice for a healthy, satisfying meal.

Ingredients

For the Green Chile Sauce:

• 1 can (4 oz) diced green chiles
• 1/4 cup chicken broth or vegetable broth
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup (optional)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Stir-Fry:

• 2 tablespoons olive oil or avocado oil
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Cooked rice, quinoa, or cauliflower rice (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Green Chile Sauce:
   • In a small bowl, whisk together the diced green chiles, chicken broth, soy sauce, lime juice, and honey (if using).
   • Set aside the cornstarch slurry to thicken the sauce later.
2. Cook the Chicken:
   • Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
   • Add the chicken strips, season with salt, pepper, and cumin, and stir-fry for 4-5 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables:
   • Add the remaining 1 tablespoon of olive oil to the skillet.
   • Toss in the bell peppers, zucchini, broccoli, carrots, and garlic. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Combine and Sauce:
   • Return the chicken to the skillet with the vegetables. Pour in the green chile sauce and bring to a simmer.
   • Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken and veggies.
5. Assemble the Bowl:
   • Divide the cooked rice, quinoa, or cauliflower rice into bowls. Top with the green chile chicken stir-fry mixture.
6. Garnish and Serve:
   • Sprinkle with fresh cilantro and serve immediately.

Tips for Success

• Make It Spicy: Add diced jalapeños or crushed red pepper flakes for extra heat.
• Vegetarian Option: Swap chicken for tofu, tempeh, or chickpeas.
• Meal Prep Friendly: Store the stir-fry in airtight containers with rice for up to 3 days in the fridge.

Nutritional Benefits

This bowl is high in protein, packed with fiber-rich vegetables, and features the bold flavors of green chiles for a low-calorie, nutrient-dense meal.

Explore More Recipes

Love bold and healthy meals? Check out our guide to 10 Simple Nutritional Chicken Meal Prep Ideas for more delicious inspiration!

This Green Chile Chicken Stir-Fry Veggie Bowl is flavorful, customizable, and easy to make. Let me know if you’d like any tweaks! 😊