Description
A flavorful Mediterranean chicken stir fry featuring juicy chicken, fresh vegetables, and tangy spices for a nutritious weeknight meal.
Ingredients
- 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
- 3 tbsp Extra virgin olive oil (Divided for cooking)
- Salt & black pepper (To taste)
- 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)
- 1/4 cup Sun-dried tomatoes (Chopped)
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 1 Lemon (Juice only)
- 0.5 cup Feta cheese (Crumbled)
- 2 tbsp Fresh parsley (Optional garnish)
Instructions
- Prep your ingredients by chopping everything into the right sizes.
- Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.
- Remove cooked chicken from the pan and set aside.
- In the same pan, add the last tbsp of olive oil, then add the sliced red onion and minced garlic. Sauté for about 2 minutes.
- Add zucchini and red bell peppers, cooking for 4-5 minutes until tender yet crisp.
- Stir in halved cherry tomatoes and sun-dried tomatoes for another 2 minutes.
- Add the cooked chicken back into the pan and sprinkle in the dried herbs, tossing everything together.
- Squeeze lemon juice over the stir fry, then add Kalamata olives and crumbled feta cheese, and stir gently to combine.
- Serve warm, garnishing with fresh parsley if desired.
Notes
Can be served with a side salad, crusty bread, or over rice/quinoa for a heartier meal. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 2 months.