Mediterranean Chicken Stir Fry
A bright and fast one-skillet Mediterranean chicken stir fry featuring olives, sun-dried tomatoes, and feta that is perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless & skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp extra virgin olive oil, divided for cooking
- 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 medium lemon, juice only
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preparation
- Chop all vegetables, halve the cherry tomatoes, pit and halve the olives, mince the garlic, and cut the chicken into bite-sized pieces. Pat chicken dry and season lightly with salt and pepper.
Cooking
- Heat 1½ tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
- Add remaining oil to the pan. Sauté the red onion for 3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Add zucchini and red bell peppers. Sauté for 4–5 minutes until vegetables are tender-crisp.
- Stir in cherry tomatoes, sun-dried tomatoes, olives, oregano, basil, and thyme. Cook for 2 minutes to marry flavors.
- Return the chicken to the pan. Toss gently to combine and warm through. Taste and adjust salt and pepper.
- Remove from heat. Squeeze lemon juice over the top and sprinkle with crumbled feta and parsley. Serve immediately.
Notes
Chicken thighs work if you prefer darker meat—adjust sear time slightly. For a dairy-free version, skip the feta and finish with a drizzle of extra lemon and olive oil.