Description
This vibrant Mediterranean Chicken Stir Fry is a quick and healthy one-pan meal that combines juicy chicken, fresh vegetables, and classic Mediterranean flavors like oregano, smoked paprika, and lemon zest. It’s perfect for a flavorful weeknight dinner packed with colorful veggies and a tangy feta finish.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breast or thighs, thinly sliced
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon extra-virgin olive oil (for cooking chicken)
Vegetables and Extras
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 medium red onion, sliced
- 1 to 2 bell peppers, sliced (any color)
- 1 medium zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, halved
- 2 to 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup low-sodium chicken broth or water
- 1/3 cup crumbled feta
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate Chicken: Pat the thinly sliced chicken dry with paper towels. Season with a pinch of salt, black pepper, dried oregano, smoked paprika, ground cumin, and half the lemon zest. Let it sit while you prepare your vegetables to allow the flavors to infuse.
- Prepare Vegetables: Slice the red onion and bell peppers, halve and slice the zucchini, halve the cherry tomatoes, and halve the Kalamata olives. Have them ready for quick cooking.
- Cook Chicken: Heat a large skillet or sauté pan over medium-high heat and add 1 tablespoon of olive oil. Spread the chicken pieces in a single layer and cook for 3 to 4 minutes on each side until they are browned and nearly cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté Onions and Peppers: Add the remaining olive oil to the skillet. Add the sliced onions and bell peppers, cooking for 2 to 3 minutes until they start to soften.
- Add Zucchini and Garlic: Stir in the sliced zucchini and cook until it is crisp-tender. Add the minced garlic and cook for 30 seconds more to release its aroma.
- Add Tomatoes and Olives: Incorporate the halved cherry tomatoes and Kalamata olives into the pan. Pour in the chicken broth and the remaining lemon zest. Let everything simmer together for about 1 minute until the tomatoes soften slightly.
- Combine Chicken and Finish: Return the cooked chicken along with any accumulated juices back to the pan. Squeeze in fresh lemon juice and toss everything together for 1 to 2 minutes until heated through and glossy.
- Garnish and Serve: Turn off the heat and sprinkle crumbled feta cheese and chopped fresh parsley over the dish. Serve immediately hot for the best flavors.
Notes
- Use chicken thighs for more juicy and flavorful meat or chicken breast for a leaner option.
- Adjust red pepper flakes to your preferred spice level or omit for a mild version.
- Substitute Kalamata olives with green olives if preferred.
- Serve this stir fry over cooked quinoa, couscous, or rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
