Chicken with Bell Pepper & Hominy Stir-Fry

2 teaspoons canola oil

1 ¼ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces

3 teaspoons ground cumin (divided)

½ teaspoon kosher salt (divided)

½ cup finely chopped fresh cilantro

2 medium red bell peppers, chopped

2 cups sliced carrots

1 ½ cups chopped red onion

3 tablespoons water

2 cups rinsed canned hominy

2 cloves garlic, minced

1 can (4 ounces) diced green chiles

2 tablespoons lime juice

1 firm ripe avocado, diced

Heat oil in large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1 teaspoon cumin and ¼ teaspoon salt. Cook, stirring occasionally, until chicken is just cooked through, 5 to 7 minutes. Transfer to bowl and toss with cilantro. Keep warm.

Add bell peppers, carrots, onion, water and remaining ¼ teaspoon salt to pan. Cook, stirring often, until vegetables are crisp-tender, about 5 minutes. Stir in hominy, garlic and remaining 2 teaspoons cumin; cook, stirring, 1 minute. Stir in green chiles and lime juice and cook 1 minute more. Serve chicken over hominy mixture, topped with avocado.

Per serving: 415 calories, 34g carbohydrate, 37g protein, 15g fat (2g saturated), 103mg cholesterol, 485mg sodium, 10g fiber.