Ingredients
Chicken
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- Salt & black pepper, to taste
- 1.5 tablespoon Extra virgin olive oil (for cooking chicken)
Vegetables & Flavorings
- 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
- 1 cup Kalamata olives, pitted and halved
Herbs & Seasonings
- 2 teaspoon Dried oregano
- 1 teaspoon Dried basil
- ½ teaspoon Dried thyme
- Salt & black pepper, to taste
Finishing Touches
- 1.5 tablespoon Extra virgin olive oil (for vegetables and finishing)
- 1 Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tablespoon Fresh parsley, chopped (optional garnish)
Instructions
- Prepare Ingredients: Thoroughly wash and chop all vegetables. Slice the chicken breasts into bite-sized pieces. Mince the garlic and chop sun-dried tomatoes.
- Sear the Chicken: Heat 1.5 tablespoons of extra virgin olive oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and black pepper. Add chicken to the pan and sear until golden brown and cooked through to an internal temperature of 165°F (about 5-7 minutes). Remove chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1.5 tablespoons of olive oil. Add sliced onions and minced garlic, sauté for 2 minutes until fragrant. Then add zucchini, red bell peppers, cherry tomatoes, sun-dried tomatoes, and dried herbs (oregano, basil, thyme). Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but retain some crunch.
- Combine and Season: Return the cooked chicken to the skillet with the vegetables. Add Kalamata olives and stir everything to combine. Season with additional salt and pepper to taste. Cook together for 2 minutes to meld flavors.
- Finish and Serve: Remove from heat and squeeze fresh lemon juice over the stir fry. Sprinkle crumbled feta cheese on top and garnish with chopped fresh parsley if desired. Serve immediately as a wholesome main dish perfect for dinner.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F for safety and juiciness.
- For a spicier twist, add red pepper flakes during the vegetable sauté step.
- Swap chicken breasts with thighs for a juicier texture, adjusting cooking time accordingly.
- This recipe is easily doubled for larger gatherings.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mediterranean
