Mediterranean Chicken Stir Fry

A sunny, flavor-packed weeknight dinner showcasing tender chicken, fresh vegetables, and bright Mediterranean flavors.

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Main Course

Cuisine Mediterranean

Servings servings

Calories 450 kcal

1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
3 tbsp Extra virgin olive oil (Divided for cooking)
Salt 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) Use ripe cherry tomatoes for the sweetest, juiciest bite.
1 cup Kalamata olives (Pitted and halved) Rinse if you prefer less brine.
4 cloves Garlic (Minced)
¼ cup Sun-dried tomatoes (Chopped) Oil-packed or rehydrated dry-packed both work.
2 tsp Dried oregano
1 tsp Dried basil
½ tsp Dried thyme
1 Lemon (Juice only)
0.5 cup Feta cheese (Crumbled)
2 tbsp Fresh parsley (Optional garnish)

Mise en place: Chop all vegetables, mince the garlic, halve the cherry tomatoes, pit and halve the olives, and dice the chicken.
Pat the chicken pieces dry with paper towels, season lightly with salt and black pepper, and toss with 1 tsp of dried oregano.
Let the chicken sit for 5–10 minutes if you have time for deeper flavor.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer and sear until golden brown, about 3–4 minutes per side. Remove and tent with foil.

Add the remaining 1 tbsp olive oil to the skillet. Reduce heat to medium and sauté the red onion for 2–3 minutes.
Add minced garlic and cook for 30–45 seconds until fragrant.

Add zucchini and bell peppers, sauté until tender-crisp for about 5–7 minutes.
In the last 1–2 minutes, add cherry tomatoes and sun-dried tomatoes so they begin to blister.

Return the chicken to the pan, sprinkle remaining herbs, season again, and toss to meld flavors for 1–2 minutes.

Remove from heat, squeeze lemon juice, add olives and feta, and garnish with parsley.

Refrigerate leftovers for 3–4 days. Freeze cooked chicken and veggies for up to 3 months.

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 700mgFiber: 4gSugar: 5g

Keyword Chicken Stir Fry, Healthy Recipe, Mediterranean chicken, one pan meal, Quick Dinner

Tried this recipe?Let us know how it was!