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Mediterranean Chicken Stir Fry

This Mediterranean Chicken Stir Fry combines tender chicken with vibrant vegetables and fragrant herbs, making it a quick and healthy dinner option that the whole family will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stir fry
  • 1.5 pounds boneless skinless chicken breasts, thinly sliced Cooks quickly and soaks up the marinade.
  • 2 tablespoons extra virgin olive oil For that Mediterranean aroma and glossy finish.
  • 1 large red bell pepper, sliced into strips Sweet and vibrant.
  • 1 medium yellow bell pepper, sliced Adds color balance.
  • 1 small red onion, thinly sliced Softens and caramelizes for sweetness.
  • 1 cup cherry tomatoes, halved Bursting, juicy pops of flavor.
  • 0.5 cup Kalamata olives, pitted and halved Salty, savory depth.
  • 2 cloves garlic, minced Aromatic backbone.
  • 1 teaspoon dried oregano Or 1 tablespoon fresh, chopped.
  • 1 lemon, zested and juiced Brightens everything.
  • Salt and black pepper to taste
  • 0.25 cup crumbled feta or nutritional yeast (optional) Feta adds creamy tang; nutritional yeast adds cheesy flavor without dairy.
  • Fresh parsley or basil for garnish

Method
 

Marination
  1. In a bowl, toss the sliced chicken with 1 tablespoon olive oil, lemon zest, half the minced garlic, oregano, salt, and pepper. Let sit for 10 minutes.
Cooking
  1. Warm a large skillet or wok over medium-high heat and add the remaining tablespoon of olive oil.
  2. When it shimmers, add the chicken in a single layer. Sear for 2–3 minutes per side until golden and almost cooked through. Remove and set aside.
  3. Add onions to the hot pan and cook until soft and fragrant, about 2 minutes.
  4. Add the remaining garlic and cook until fragrant.
  5. Toss in the bell peppers and cook until they soften but still have bite, 3–4 minutes. Add cherry tomatoes and cook until they just begin to burst.
  6. Slide the chicken back in, add olives, and squeeze in the lemon juice. Stir to combine and let the flavors marry for 1–2 minutes. Taste and adjust salt and pepper.
Finishing
  1. Remove from heat, sprinkle with crumbled feta or nutritional yeast and chopped parsley or basil. Serve immediately over rice, couscous, quinoa, or warm flatbreads.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or lemon juice. For meal prep, keep grains and sauce separate and combine when reheating. You can freeze cooked chicken and vegetable mix for up to 2 months.