Ingredients
Chicken
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- Salt & black pepper, to taste
- 3 tablespoon Extra virgin olive oil, divided for cooking
Vegetables
- 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
- 4 cloves Garlic, minced
- ¼ cup Sun-dried tomatoes, chopped
Other Ingredients
- 1 cup Kalamata olives, pitted and halved
- 2 teaspoon Dried oregano
- 1 teaspoon Dried basil
- ½ teaspoon Dried thyme
- 1 Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tablespoon Fresh parsley, chopped (optional garnish)
Instructions
- Prep Ingredients: Gather all ingredients and chop the chicken and vegetables as directed—slice zucchini into half-moons, dice the red bell peppers, slice the red onion into strips, halve the cherry tomatoes, mince the garlic, chop the sun-dried tomatoes, and pit and halve the Kalamata olives. This mise en place ensures smooth cooking flow.
- Sear Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet or wok over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the hot oil and sear, stirring frequently, until the pieces are golden brown and fully cooked through, about 7-8 minutes. Use a meat thermometer to check that chicken reaches 165°F. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion and minced garlic first, sautéing for about 2 minutes until fragrant and slightly softened. Then add the zucchini, red bell peppers, sun-dried tomatoes, and cherry tomatoes. Stir frequently and cook for about 5-6 minutes until the vegetables are tender but still crisp.
- Combine and Season: Return the cooked chicken to the skillet with the vegetables. Sprinkle in the dried oregano, dried basil, and dried thyme. Toss everything together well to combine and heat through for an additional 2 minutes. Adjust seasoning with salt and pepper as needed.
- Finish and Serve: Remove from heat, drizzle the fresh lemon juice over the stir fry, and stir in the Kalamata olives. Transfer the stir fry to serving plates and sprinkle with crumbled feta cheese. Garnish with fresh parsley if desired. Serve immediately while warm.
Notes
- Make sure to cut the chicken into uniform bite-sized pieces to ensure even cooking.
- Use a hot skillet to sear the chicken properly and prevent sticking.
- You can substitute fresh herbs if available for a brighter flavor.
- Adjust the lemon juice to taste depending on your preferred tartness.
- This dish pairs well with a side of couscous, quinoa, or crusty bread for a complete Mediterranean meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
