Name: Mediterranean Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces); 0.5 cup Feta cheese (Crumbled); 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); 4 cloves Garlic (Minced); 1/4 cup Sun-dried tomatoes (Chopped); 3 tbsp Extra virgin olive oil (Divided for cooking); Salt & black pepper (To taste); 1 cup Kalamata olives (Pitted and halved); 2 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Dried thyme; 1 Lemon (Juice only); 2 tbsp Fresh parsley (Optional garnish)

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Introduction

This Mediterranean Chicken Stir Fry is a vibrant and healthy dish bursting with fresh flavors. Tender chicken pieces are cooked with colorful vegetables, olives, and herbs, then finished with tangy lemon juice and creamy feta. It’s a quick and satisfying meal perfect for any night of the week.

A white pan filled with grilled chicken pieces that are light brown with charred edges, mixed with sliced green zucchinis showing a light green interior and dark green skin, bright red and yellow bell pepper strips, and purple onion wedges. Scattered dark purple olives and small white crumbles of cheese sit on top, with a sprinkle of chopped green herbs adding freshness. A bright yellow lemon wedge sits on the side inside the pan. The whole dish rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare all ingredients by chopping the zucchini, bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, and mincing the garlic. Pit and halve the Kalamata olives if needed.
Step 2: Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sear until golden and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
Step 3: In the same skillet, add the remaining olive oil. Sauté the sliced red onion and minced garlic for 2 minutes until fragrant and softened.
Step 4: Add the zucchini, bell peppers, cherry tomatoes, and sun-dried tomatoes to the skillet. Cook for about 5-6 minutes until the vegetables are tender but still vibrant.
Step 5: Return the cooked chicken to the skillet with the vegetables. Sprinkle in the dried oregano, basil, and thyme. Toss everything together and cook for another 2 minutes to combine flavors.
Step 6: Remove the skillet from heat. Stir in the lemon juice, Kalamata olives, and crumbled feta cheese gently to avoid breaking the cheese too much.
Step 7: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for 30 minutes before cooking.
Swap zucchini for eggplant or add spinach for more greens.
Use fresh herbs like oregano and basil if available for a brighter taste.
Serve over couscous, quinoa, or rice to make it a complete meal.
Omit olives and feta for a milder version or replace feta with goat cheese for creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To maintain texture, avoid overcooking when reheating.

How to Serve

In a dark grey pan with a honeycomb pattern, there are several pieces of grilled chicken breast with golden brown grill marks on top. The chicken pieces sit on a bed of colorful sautéed vegetables that include bright red cherry tomatoes, green spinach leaves, yellow and red bell peppers, light brown sliced mushrooms, and some thin strips of light yellow potato or zucchini. A woman's hand with light-colored chopsticks is picking up a piece of chicken from the pan. The pan is placed on a white marbled surface with some fresh vegetables like a tomato and parsley nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and may add extra juiciness. Adjust cooking time as needed to ensure they are fully cooked.

Is this dish suitable for meal prep?

Absolutely! This stir fry stores well and tastes great reheated, making it ideal for meal prepping lunches or dinners for the week.