Mediterranean Chicken Stir Fry (Print-Friendly Version)
Juicy chicken and colorful veggies sautéed with olives, herbs, and feta for a lively Mediterranean skillet.
# Ingredients List:
→ Protein
01 -
680 grams boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 -
2 medium zucchini, sliced into half-moons
03 -
2 red bell peppers, cut into large chunks
04 -
1 large red onion, sliced into strips
05 -
2 cups cherry tomatoes, halved
06 -
1 cup Kalamata olives, pitted and halved
→ Aromatics and Herbs
07 -
4 cloves garlic, finely minced
08 -
2 teaspoons dried oregano
09 -
1 teaspoon dried basil
10 -
0.5 teaspoon dried thyme
→ Condiments and Seasonings
11 -
3 tablespoons extra virgin olive oil, divided
12 -
Salt and freshly ground black pepper, to taste
13 -
1 lemon, juice only
→ Toppings and Garnish
14 -
0.25 cup sun-dried tomatoes, chopped
15 -
120 grams feta cheese, crumbled
16 -
2 tablespoons fresh parsley, chopped (optional for garnish)
# How to Make It:
01 -
Thoroughly wash and chop all vegetables. Cut chicken breasts into uniform bite-sized pieces. Mince garlic and chop sun-dried tomatoes.
02 -
Heat 1.5 tablespoons extra virgin olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add chicken pieces and sear for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from pan and set aside.
03 -
In the same pan, add the remaining olive oil. Sauté red onion and minced garlic for 1 minute. Add zucchini and red bell peppers; cook for 3–4 minutes until slightly tender.
04 -
Stir in cherry tomatoes, sun-dried tomatoes, oregano, basil, and thyme. Cook for an additional 2–3 minutes until tomatoes are just beginning to soften.
05 -
Return seared chicken to the pan, add lemon juice and Kalamata olives. Toss everything gently to combine and heat for 2 more minutes. Adjust seasoning with salt and pepper if needed.
06 -
Transfer stir fry to plates. Top with crumbled feta and garnish with fresh parsley if desired. Serve immediately.
# Extra Tips:
01 -
For best results, use a meat thermometer to ensure chicken reaches an internal temperature of 74°C. Prep all ingredients before you begin sautéing for a quicker and smoother cooking process.