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Mediterranean Chicken Stir Fry served in a colorful bowl with fresh vegetables.

Mediterranean Chicken Stir Fry

A vibrant and quick Mediterranean Chicken Stir Fry packed with fresh vegetables and robust flavors, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces) Use fresh chicken for best flavor.
  • 3 tbsp Extra virgin olive oil (Divided for cooking) Extra virgin for optimal flavor.
  • to taste dash Salt & black pepper Adjust according to preference.
  • 2 medium Zucchini (Sliced into half-moons) Fresh zucchini adds flavor and texture.
  • 2 count Red bell peppers (Diced into chunks) Sweet bell peppers pair well.
  • 1 large Red onion (Sliced into strips) Pick a large one for more flavor.
  • 2 cups Cherry tomatoes (Halved) Use ripe tomatoes for better flavor.
  • 1 cup Kalamata olives (Pitted and halved) Add briny flavor; can be substituted.
  • 4 cloves Garlic (Minced) Garlic enhances the aroma and taste.
  • 1/4 cup Sun-dried tomatoes (Chopped) Adds concentrated tomato flavor.
  • 2 tsp Dried oregano For Mediterranean aroma.
  • 1 tsp Dried basil Enhances the flavor profile.
  • 1/2 tsp Dried thyme Adds earthiness to the dish.
  • 1 count Lemon (Juice only) Fresh lemon juice brightens the flavors.
  • 0.5 cup Feta cheese (Crumbled) Adds a creamy texture and salty flavor.
  • 2 tbsp Fresh parsley (Optional garnish) Fresh herbs enhance presentation.

Method
 

Preparation
  1. Begin by chopping all your vegetables and chicken to make the cooking process smoother and quicker.
Cooking
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Sear until golden and cooked through—about 6-7 minutes. Remove from skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil, then toss in the onions and garlic. Cook until the onions become translucent.
  3. Stir in the zucchini, red bell peppers, and cherry tomatoes. Cook until they are tender but still vibrant—about 5 minutes.
  4. Return the seared chicken to the skillet and add the olives, sun-dried tomatoes, oregano, basil, and thyme. Toss everything together until well mixed.
  5. Remove the skillet from heat, squeeze in the lemon juice, and sprinkle feta cheese on top. Gently mix and serve hot.

Notes

Leftovers can be stored in the fridge for up to three days. Can be reheated in a skillet or frozen for up to a month. For best quality, consume soon after cooking.