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Mediterranean Chicken Stir Fry with colorful vegetables in a skillet

Mediterranean Chicken Stir Fry

A quick, bright skillet dinner that combines the flavors of tomato, olive, lemon, and feta with tender, golden chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces) Uniformly cut pieces ensure even cooking.
  • 3 tbsp Extra virgin olive oil (Divided for cooking) Use quality olive oil for the best flavor.
  • Salt & black pepper to taste Salt & black pepper Season lightly before cooking.
  • 2 medium Zucchini (Sliced into half-moons) Choose firm zucchini.
  • 2 Red bell peppers (Diced into chunks) Adds sweetness.
  • 1 large Red onion (Sliced into strips) Provides depth of flavor.
  • 2 cups Cherry tomatoes (Halved) Adds freshness.
  • 1 cup Kalamata olives (Pitted and halved) Rinse if overly salty.
  • 4 cloves Garlic (Minced) Enhances flavor.
  • 1/4 cup Sun-dried tomatoes (Chopped) Adds a concentrated sweetness.
  • 2 tsp Dried oregano Classic Mediterranean herb.
  • 1 tsp Dried basil Adds aromatic flavor.
  • 1/2 tsp Dried thyme
  • 1 Lemon (Juice only) Adds brightness.
  • 0.5 cup Feta cheese (Crumbled) Use block feta for best texture.
  • 2 tbsp Fresh parsley (Optional garnish) For added freshness.

Method
 

Preparation
  1. Prep ingredients and chop everything before cooking.
  2. Trim and cube the chicken into bite-sized pieces, halve the cherry tomatoes, slice the zucchini into half-moons, chop the peppers into chunks, and thinly slice the red onion. Mince the garlic and chop the sun-dried tomatoes so they’re bite-sized. Season the chicken lightly with salt and pepper.
Cooking
  1. Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden, about 5–7 minutes. Transfer to a plate and cover with foil to rest.
  2. Add the remaining oil to the skillet over medium heat. Sauté onion until translucent, then add garlic, zucchini, and red peppers until softened but still crispy. Stir in sun-dried tomatoes and herbs carefully.
  3. Return chicken to skillet, adjust seasoning with salt and pepper, and add a splash of water if needed. Cook for 1–2 minutes until heated through.
  4. Off heat, add lemon juice, olives, and feta, and toss gently. Garnish with parsley.

Notes

For best texture in leftovers, reheat gently on the stovetop. This recipe can be adapted with different proteins or vegetables based on preference or availability.