Description
A vibrant Mediterranean chicken stir fry featuring juicy chicken, fresh vegetables, and zesty lemon, perfect for weeknight dinners.
Ingredients
- 1.5 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tbsp extra virgin olive oil, divided for cooking
- Salt and 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
- Juice of 1 lemon
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, for optional garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces. Season with salt and black pepper. Sear the chicken until golden and cooked through, about 5-7 minutes. Set aside.
- In the same skillet, add another tablespoon of olive oil. Add the sliced onions and garlic. Sauté for about 2 minutes until aromatic.
- Add the sliced zucchini, diced bell peppers, and halved cherry tomatoes to the skillet. Cook for another 4-5 minutes until the vegetables begin to soften.
- Combine the seared chicken with the sautéed vegetables. Add in the sun-dried tomatoes, dried oregano, dried basil, and dried thyme. Toss everything together.
- Drizzle the lemon juice over the mixture, then fold in the Kalamata olives and crumbled feta cheese.
- Cook for an additional 2-3 minutes until heated through and flavors meld together.
Notes
Serve with warm pita bread or rice for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
