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Mediterranean Chicken Stir Fry

A fresh one-pan Mediterranean Chicken Stir Fry with seared chicken breast, zucchini, bell pepper, cherry tomatoes, kalamata olives, and crumbled feta, tossed with lemon juice and Mediterranean herbs. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2.5 tbsp extra virgin olive oil divided
  • salt and black pepper to taste
  • 1 medium zucchini sliced into half-moons
  • 1 red bell pepper diced into chunks
  • 1 small red onion sliced into strips
  • 1 cup fresh cherry tomatoes halved
  • 3 garlic cloves minced
  • 1/4 cup sun-dried tomatoes chopped
  • 1/2 cup kalamata olives pitted and halved
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 fresh lemon juiced
  • 1/2 cup crumbled feta cheese
  • fresh parsley for garnish, optional

Equipment

  • Large skillet or wok (12-inch)
  • Cutting board
  • Sharp chef's knife
  • Tongs or wooden spoon
  • Meat thermometer

Method
 

  1. Prep all ingredients before cooking: cut chicken into uniform bite-sized pieces, slice zucchini, dice bell pepper, slice red onion, mince garlic, and chop sun-dried tomatoes.
  2. Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, season with salt and pepper, and sear for 4 to 5 minutes without moving. Flip and cook another 4 to 5 minutes until golden. Remove and set aside.
  3. Add remaining 1 tablespoon olive oil to the skillet. Cook red onion and garlic for 2 minutes until softened and fragrant.
  4. Add bell pepper and zucchini. Cook for 5 to 6 minutes, stirring occasionally, until slightly softened but still crisp.
  5. Add cherry tomatoes and sun-dried tomatoes. Cook for 2 more minutes.
  6. Return chicken to the skillet. Add oregano, basil, and thyme. Squeeze in lemon juice and stir everything together. Cook for 2 to 3 minutes until chicken reaches 165°F internally.
  7. Add kalamata olives and crumbled feta. Stir gently. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Notes

Do not overcrowd the pan when searing chicken — work in batches if needed. Add lemon juice at the very end to keep it bright. If freezing, add fresh feta after reheating for best texture. Chicken thighs can substitute for breasts.