Ingredients
Scale
- 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
- Prep all ingredients and chop everything before cooking.
- Heat 1 tablespoon of olive oil in a large pan 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.
- In the same pan, add another tablespoon of olive oil. Sauté the red onion and garlic for 2-3 minutes until fragrant.
- Add the zucchini, red bell peppers, and cherry tomatoes to the pan. Cook for about 5-7 minutes until the vegetables are tender.
- Combine the cooked chicken with the sautéed vegetables. Season with oregano, basil, thyme, and toss everything together.
- Drizzle lemon juice over the dish, then add the Kalamata olives and feta cheese. Gently mix to combine and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Mediterranean, Chicken Stir Fry, Quick Dinner, Healthy Recipe