Description
This Mediterranean Chicken Stir Fry is a vibrant and healthy dish packed with colorful vegetables, tender chicken, and bold Mediterranean flavors. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that delivers a satisfying, well-balanced meal with a zesty lemon finish and a sprinkle of feta cheese.
Ingredients
Scale
Protein
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
Vegetables
- 2 medium Zucchini, sliced into half-moons
- 2 Red bell peppers, diced into chunks
- 1 large Red onion, sliced into strips
- 2 cups Cherry tomatoes, halved
- 4 cloves Garlic, minced
Other Ingredients
- 3 tablespoons Extra virgin olive oil, divided
- Salt & black pepper, to taste
- 1 cup Kalamata olives, pitted and halved
- ¼ cup Sun-dried tomatoes, chopped
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- ½ teaspoon Dried thyme
- 1 Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, optional garnish
Instructions
- Prepare Ingredients: Wash and chop all vegetables as directed—slice zucchini into half-moons, dice red bell peppers, slice red onion into strips, halve cherry tomatoes, mince garlic, and chop sun-dried tomatoes.
- Heat Oil: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil to ensure it’s hot enough for cooking the chicken.
- Cook Chicken: Season chicken pieces with salt, black pepper, and half of the dried oregano. Add chicken to the skillet and cook until golden brown and fully cooked through, about 6-8 minutes, stirring occasionally.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside on a plate to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the same skillet, then add sliced onion and minced garlic. Sauté until the onion becomes translucent and aromatic, about 3-4 minutes.
- Cook Vegetables: Add zucchini, red bell peppers, and sun-dried tomatoes to the skillet. Stir and cook until vegetables are tender but still crisp, approximately 5 minutes.
- Combine and Heat Through: Return the cooked chicken to the skillet. Add cherry tomatoes, Kalamata olives, the remaining dried oregano, dried basil, dried thyme, and lemon juice. Stir everything to combine well and heat through for another 2-3 minutes.
- Garnish and Serve: Remove from heat. Sprinkle crumbled feta cheese and fresh parsley over the top as a garnish before serving. Serve warm for a flavorful Mediterranean-inspired meal.
Notes
- You can substitute chicken thighs for a juicier option.
- Adjust the amount of garlic and herbs based on your taste preference.
- Serve with warm pita bread or over cooked quinoa or couscous for a more filling dish.
- To make it gluten-free, just ensure any accompaniments you serve are gluten-free.
- Fresh herbs like oregano and basil can be used instead of dried for an even fresher flavor.
