Description
A vibrant and healthy Mediterranean Chicken Stir Fry combining tender chicken breasts with a colorful mix of zucchini, bell peppers, tomatoes, olives, and herbs, finished with tangy lemon juice and creamy feta cheese. This quick and flavorful dish is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- Salt & black pepper, to taste
- 2 teaspoons Dried oregano (divided)
- 3 tablespoons Extra virgin olive oil (divided)
Vegetables & Aromatics
- 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
- ¼ cup Sun-dried tomatoes, chopped
- 1 cup Kalamata olives, pitted and halved
Herbs & Garnishes
- 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, pit and halve Kalamata olives, mince garlic, and chop sun-dried tomatoes.
- Heat Oil and Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, and half the dried oregano. Add the chicken to the hot skillet and cook until golden brown and fully cooked through, about 5-7 minutes, stirring occasionally.
- Remove Chicken: Once cooked, remove the chicken from the skillet and set it aside on a plate to rest while cooking the vegetables.
- Sauté Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook Vegetables: Add zucchini, diced bell peppers, and chopped sun-dried tomatoes to the skillet. Cook, stirring occasionally, until the vegetables are tender but still crisp, roughly 5 minutes.
- Combine and Finish: Return the cooked chicken back to the skillet. Add cherry tomatoes, Kalamata olives, remaining dried oregano, dried basil, dried thyme, and pour in the lemon juice. Stir well to combine and heat everything through for another 2-3 minutes.
- Garnish and Serve: Remove from heat, sprinkle crumbled feta cheese over the top, and garnish with fresh parsley if desired. Serve warm.
Notes
- Use boneless, skinless chicken breasts for quick and even cooking.
- Sun-dried tomatoes add a rich umami flavor; rehydrate them in warm water if they are too dry.
- For a low-sodium option, rinse the Kalamata olives before adding.
- Feel free to swap feta cheese with goat cheese for a different tangy touch.
- Serve with warm pita bread or over a bed of couscous or quinoa for a complete meal.
