Chicken, Poblano & Bean Stir Fry

Chicken Poblano & Bean Stir FryAs my kitchen is a bit torn up at the moment, I’ve been making mostly quick easy dishes like stir fries over the past couple weeks.  While I do make a lot of Asian stir fries, I make them with Southwest flavor pretty regularly too.

This Chicken, Poblano & Bean Stir Fry would go well with rice, quinoa or bulgur, but I happened to just eat it as is and found it to be a satisfying lunch.  With all these veggies and lean protein, it’s good for you too.

5.0 from 8 reviews

Chicken, Poblano & Bean Stir Fry
Prep time: 
Cook time: 
Total time: 

  • 1 tsp oil
  • ½ a Large sweet onion, sliced
  • 1 small zucchini, sliced
  • 1 pablano pepper, sliced
  • 1 clove of garlic, minced
  • 1 large boneless skinless chicken breast, sliced
  • ½ tsp smoked paprika
  • ½ tsp Kosher salt
  • ½ tsp sugar (or dash of stevia)
  • ½ tbs butter
  • ½ cup canned kidney beans, drained rinsed
  1. Place oil in pan over medium high heat. Once hot add the onion, zucchini, pepper & garlic. Stir fry until the vegetables are almost cooked through.
  2. Add the chicken & paprika. Stir fry until you don’t visibly see pink.
  3. Add the remaining ingredients and stir fry for a minute, then serve.



  1. says

    Oooh, this sounds delish! And I can imagine the quinoa would be a pretty good addition too (and help mellow it if people found it too spicy).

  2. says

    This Chicken, Poblano & Bean Stir Fry recipe looks amazing! I’m always looking for healthier recipes to try where I don’t feel like I’m sacrificing taste.

  3. says

    Poblano is one of my favorite peppers to cook with. I like this take on the stir fry recipe. Chicken is good lean protein, but I find myself growing tired of it rather quickly. Thanks for sharing.

  4. says

    Oh that looks very tasty and I like that it’s healthy too. I need to incorporate more lunches like this into my day.

  5. says

    How did I miss this recipe?? I didn’t know when you stir fry you start with the veggies. I want to try this this week…how thin should I cut the chicken? Thanks Robin for another great recipe!

    • Robin Gagnon says

      Yes, usually you start with the longest cooking veggie. Meat is done last, so it won’t get tough & overcooked. The veggies in this are fine a bit soft, but sometimes veggies are moved to a bowl while meat is cooking.

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