It’s 6pm. You’re tired. Dinner needs to happen fast.
This Mediterranean Chicken Stir-Fry is your new secret weapon. It brings bright, fresh flavors to your table in under 30 minutes. You get tender chicken and crisp vegetables in every bite.
This dish feels like a spring renewal on a plate. It is light, zesty, and incredibly satisfying for the whole family.
Why You’ll Love This Recipe
You will love how quickly this meal comes together. It is a high-protein winner that doesn’t feel heavy. The combination of salty olives and creamy feta is simply delicious.
This recipe is perfect for a healthy reset after a busy weekend. It uses simple ingredients you likely already have. You can feel good about serving this to your loved ones.
Simple Method
Making this stir-fry is very straightforward. You only need one large skillet to get the job done. This means minimal cleanup for you later.
Even if you are a beginner, you can master this. We cook the chicken first to keep it juicy. Then, we quickly toss the veggies until they are tender-crisp.
Ingredients You’ll Need
These ingredients bring a taste of the Mediterranean to your kitchen. Try to use fresh lemon juice for the best flavor.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1/2 large red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Season chicken cubes with salt and pepper, then add to the skillet and cook until browned and internal temperature reaches 165F (74C), approximately 6-8 minutes.
- Remove chicken from the skillet and set aside on a plate.
- Add the remaining tablespoon of olive oil to the same skillet.
- Add the red onion, bell pepper, and zucchini to the pan and stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Stir in the minced garlic, oregano, and thyme, cooking for 60 seconds until fragrant.
- Return the cooked chicken to the skillet and add the Kalamata olives.
- Drizzle with fresh lemon juice and toss all ingredients together for 1-2 minutes to incorporate flavors.
- Remove from heat and garnish with crumbled feta cheese immediately before serving.
Best Ways to Enjoy It
Serve this warm directly from the pan. It looks beautiful with the golden chicken and bright green zucchini. You can enjoy it on its own for a low-carb meal.
For a hungrier crowd, serve it over fluffy quinoa. It also pairs perfectly with warm pita bread. Set the table and enjoy a stress-free dinner tonight.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for up to 3 days. This makes it a great meal prep option for lunches.
To reheat, use a skillet over medium heat. Add a splash of water to keep the chicken moist. Avoid the microwave if you want to keep the veggies crisp.
Tips for Best Results
- Cut your chicken into uniform cubes for even cooking.
- Don’t overcrowd the pan so the chicken browns beautifully.
- Use a high-quality olive oil for the best Mediterranean flavor.
- Add the garlic at the end so it does not burn.
- Garnish with extra fresh herbs like parsley if you have them.
- Prep all your veggies before you start the heat.
Ways to Switch It Up
- Swap chicken for shrimp for a faster cooking time.
- Add cherry tomatoes during the last minute of cooking.
- Use yellow squash instead of zucchini for more color.
- Try goat cheese instead of feta for a creamier finish.
Common Questions
Can I use chicken thighs?
Yes, boneless thighs work very well here. They stay very juicy but may take a few extra minutes to cook.
Is this recipe gluten-free?
As written, this recipe is naturally gluten-free. Always check your spice labels to be certain.
I hope this fresh and easy meal brings a little joy to your busy weeknight. It is proof that healthy eating can be truly delicious.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini , sliced into half-moons
- 1/2 large red onion, sliced
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Season chicken cubes with salt and pepper, then add to the skillet and cook until browned and internal temperature reaches 165F (74C), approximately 6-8 minutes.
- Remove chicken from the skillet and set aside on a plate.
- Add the remaining tablespoon of olive oil to the same skillet.
- Add the red onion, bell pepper, and zucchini to the pan and stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Stir in the minced garlic, oregano, and thyme, cooking for 60 seconds until fragrant.
- Return the cooked chicken to the skillet and add the Kalamata olives.
- Drizzle with fresh lemon juice and toss all ingredients together for 1-2 minutes to incorporate flavors.
- Remove from heat and garnish with crumbled feta cheese immediately before serving.
