why make this recipe
This Mediterranean Chicken Stir Fry Recipe is quick, fresh, and full of flavor. It uses simple ingredients like chicken, vegetables, olives, and feta. You can make it on a weeknight and feel like you ate something healthy and tasty.
introduction
This dish brings bright Mediterranean flavors to a fast stir fry. It cooks fast and looks colorful on the plate. If you like warm soups or want a full meal, try it with sides or try this chicken noodle soup recipe for a starter.
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)
Directions :
- Prep ingredients and chop everything before cooking.
- Sear chicken until golden and cooked through.
- Sauté onions, garlic, and vegetables.
- Combine chicken and vegetables, season, and toss.
- Add lemon juice, olives, and feta, then serve.
how to make Mediterranean Chicken Stir Fry Recipe
- Prep all ingredients first. Chop chicken, slice zucchini, dice peppers, slice onion, halve tomatoes, pit and halve olives, mince garlic, and chop sun-dried tomatoes.
- Heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken in a single layer. Sear until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- Add the remaining 2 tbsp olive oil to the pan. Sauté the sliced onion and minced garlic for 1–2 minutes until soft and fragrant.
- Add zucchini and red bell pepper. Cook 4–5 minutes until they start to soften but stay a bit crisp.
- Stir in cherry tomatoes and sun-dried tomatoes. Cook 2 minutes so tomatoes warm and release flavor.
- Return the chicken to the pan. Add dried oregano, dried basil, dried thyme, and more salt and pepper to taste. Toss to combine and heat through.
- Remove from heat. Stir in lemon juice, Kalamata olives, and crumbled feta. Sprinkle with fresh parsley if you like. Serve warm.
how to serve Mediterranean Chicken Stir Fry Recipe
- Serve hot over rice, quinoa, or pasta.
- It also works well with warm pita bread or a side salad.
- For more ideas on chicken dishes to pair with, see these more chicken recipes.
how to store Mediterranean Chicken Stir Fry Recipe
- Cool to room temperature before storing.
- Put in an airtight container and refrigerate for up to 3 days.
- Reheat gently in a skillet or microwave. If the vegetables lose texture, stir in a splash of olive oil or lemon juice when reheating.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Mediterranean Chicken Stir Fry Recipe
- Cut chicken into similar-size pieces so it cooks evenly.
- Don’t overcook the vegetables. Cook until just tender for best texture.
- Use good quality feta and olives for strong Mediterranean taste.
- If you want crisper chicken, sear in batches to avoid crowding the pan.
- For a different texture, try using chicken thighs instead of breasts. Also check this recipe for crunchy ideas like crispy chicken strips.
variation (if any)
- Add spinach or kale at the end for extra greens.
- Swap feta for goat cheese for a different tang.
- Use shrimp or tofu instead of chicken for a change.
- Add a pinch of red pepper flakes for heat.
FAQs
Q: Can I use frozen chicken?
A: You can, but thaw it first so it cooks evenly. Pat dry before searing.
Q: Is this recipe gluten-free?
A: Yes, the recipe is gluten-free if you use gluten-free sides like rice or quinoa.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with firm tofu or extra vegetables and cook the same way.
Q: How long does it take to make?
A: About 25–30 minutes including prep if you chop quickly.
Q: Can I skip the olives or feta?
A: Yes. You can skip them or use milder additions like capers or parmesan.
Conclusion
Try other variations and ideas from trusted sources like this version at Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One …, a simple take at Mediterranean Stir Fry – Candyflosslife, and a classic approach at Easy chicken stir fry – Mia Kouppa, Traditional Greek recipes.
Mediterranean Chicken Stir Fry
This quick and fresh Mediterranean Chicken Stir Fry is a colorful dish packed with flavor, featuring chicken, vegetables, olives, and feta, perfect for a healthy weeknight meal.
Ingredients
Main 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 Salt & black pepper
- 2 medium Zucchini (sliced into half-moons)
- 2 pcs 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 pc Lemon (juice only)
- 0.5 cup Feta cheese (crumbled)
- 2 tbsp Fresh parsley (optional garnish)
Instructions
Preparation
- Prep all ingredients first: chop chicken, slice zucchini, dice peppers, slice onion, halve tomatoes, pit and halve olives, mince garlic, and chop sun-dried tomatoes.
Cooking
- Heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken in a single layer. Sear until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- Add the remaining 2 tbsp olive oil to the pan. Sauté the sliced onion and minced garlic for 1–2 minutes until soft and fragrant.
- Add zucchini and red bell pepper. Cook 4–5 minutes until they start to soften but stay a bit crisp.
- Stir in cherry tomatoes and sun-dried tomatoes. Cook 2 minutes so tomatoes warm and release flavor.
- Return the chicken to the pan. Add dried oregano, dried basil, dried thyme, and more salt and pepper to taste. Toss to combine and heat through.
- Remove from heat. Stir in lemon juice, Kalamata olives, and crumbled feta. Sprinkle with fresh parsley if desired. Serve warm.
Notes
Cool to room temperature before storing. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding olive oil or lemon juice if needed. For longer storage, freeze for up to 2 months and thaw overnight in the fridge.
