📖 Instructions

1. First, let's get that chicken marinating. In a bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and a pinch of salt and pepper. This marinade is a game changer!
2. Cut 1.5 pounds of chicken breasts into bite-sized pieces. Add the chicken to the marinade, making sure each piece is coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. Longer is better; I sometimes leave it for a couple hours.
3. While the chicken marinates, prep the veggies. Chop 1 red bell pepper, 1 onion, and 1 zucchini. Set them aside; they'll soon be sizzlin'!
4. Time to cook! Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it's cooked through and slightly browned, about 6-8 minutes. Remove the chicken from the skillet and set aside. Don't overcrowd the pan; do it in batches if needed.
5. In the same skillet, add the chopped vegetables (red bell pepper, onion, and zucchini). Stir-fry until they are tender-crisp, about 5-7 minutes. You want them to still have a little crunch! Add a splash of water if they start to stick.
6. Now, return the cooked chicken to the skillet with the vegetables. Stir everything together to combine those lovely flavors.
7. For the final touch, dice 1 avocado and gently fold it into the stir-fry. Be careful not to mash it. Squeeze the juice of 1/2 lime over the mixture for that extra zing. It's like a party in your mouth!
8. Garnish with some chopped cilantro and a lime wedge. Serve immediately over rice, quinoa, or cauliflower rice if you are watching your carbs! I love it with a sprinkle of toasted sesame seeds.