Name: Mediterranean Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces; Salt & black pepper, to taste; 3 tablespoon Extra virgin olive oil, divided for cooking; 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; 1 cup Kalamata olives, pitted and halved; 4 cloves Garlic, minced; ¼ cup Sun-dried tomatoes, chopped; 2 teaspoon Dried oregano; 1 teaspoon Dried basil; ½ teaspoon Dried thyme; 1 Lemon, juice only; 0.5 cup Feta cheese, crumbled; 2 tablespoon Fresh parsley, optional garnish

Description

This Mediterranean Chicken Stir Fry is a vibrant and healthy weeknight dinner combining tender chicken breast pieces with colorful vegetables like zucchini, red bell peppers, cherry tomatoes, and Kalamata olives. Infused with authentic Mediterranean herbs, garlic, lemon juice, and finished with crumbled feta cheese and fresh parsley, this one-pan dish is bursting with flavor and ready in just 35 minutes.

Ingredients

Chicken and Seasoning

1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
Salt & black pepper, to taste
3 tablespoon Extra virgin olive oil, divided for cooking

Vegetables and Flavorings

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
1 cup Kalamata olives, pitted and halved
4 cloves Garlic, minced
¼ cup Sun-dried tomatoes, chopped

Herbs and Finishing

2 teaspoon Dried oregano
1 teaspoon Dried basil
½ teaspoon Dried thyme
1 Lemon, juice only
0.5 cup Feta cheese, crumbled
2 tablespoon Fresh parsley, optional garnish

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Instructions

Prep Ingredients: Chop all vegetables, mince garlic, and cut the chicken breasts into bite-sized pieces. This ensures everything is ready for quick cooking.
Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces seasoned with salt and pepper. Cook until golden brown and fully cooked through, about 6-8 minutes, using a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
Sauté Vegetables and Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add sliced red onion and minced garlic, sautéing for 2 minutes until fragrant. Then add the zucchini, red bell peppers, cherry tomatoes, sun-dried tomatoes, and dried herbs (oregano, basil, thyme). Cook for about 5-7 minutes, stirring frequently, until vegetables are tender but still retain some crispness.
Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together and season with additional salt and pepper as desired. Let the mixture cook together for 2 minutes for flavors to meld.
Add Finishing Touches: Remove the skillet from heat. Stir in the lemon juice, Kalamata olives, and sprinkle the crumbled feta cheese on top. Garnish with fresh parsley if using. Serve warm immediately.

Notes

Nutrition information is an approximation and may vary based on ingredient brands and portion sizes.
For a spicier variation, add crushed red pepper flakes when sautéing vegetables.
This recipe can be prepared gluten-free by ensuring sundried tomatoes and olives have no gluten-containing additives.
Use fresh herbs in place of dried if available for more vibrant flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Mediterranean