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.