Southwest Chicken Stir Fry

Prep: 25 minutes plus marinatingCook: 12 minutesServes: 4


  • 1 garlic clove, minced
  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro leaves plus additional for garnish
  • 1½ teaspoons ground coriander
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chipotle powder
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch strips
  • 1 package (16 ounces) AFS® Fresh Fajita Mix
  • 1 small jalapeño pepper, minced
  • 2 green onions, thinly sliced
  • 3 cups cooked instant brown rice
  • Lime wedges for garnish (optional)


  1. In small bowl, whisk garlic, ¼ cup oil, lime juice, cilantro, coriander, salt, pepper and chipotle powder. Place chicken in large zip-top plastic bag; pour marinade over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 2 hours.
  2. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining 1 tablespoon oil and chicken; cook 4 minutes, stirring frequently. Add Fajita Mix and jalapeño; cook 4 minutes or until peppers are crisp-tender. Stir in green onions; cook 3 minutes or until internal temperature of chicken reaches 165°, stirring occasionally.
  3. Serve over brown rice; garnish with cilantro and lime wedges, if desired.

Note from Dietitian

This recipe is moderate in sodium and fat and an excellent source of vitamins A and C.

Approximate nutritional values per serving

  • 408 Calories
  • 13g Fat (2g Saturated)
  • 63mg Cholesterol
  • 185mg Sodium
  • 46g Carbohydrates
  • 4g Fiber
  • 5g Sugars
  • 0g Added Sugars
  • 28g Protein