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Mediterranean Chicken Stir Fry

Name: Mediterranean Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces; 3 tablespoons extra virgin olive oil, divided; Salt & black pepper, to taste; 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; 1 cup Kalamata olives, pitted and halved; 4 cloves garlic, minced; 1/4 cup sun-dried tomatoes, chopped; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 lemon, juice only; 0.5 cup feta cheese, crumbled; 2 tablespoons fresh parsley, optional garnish

Friendly and bright, this Mediterranean Chicken Stir Fry brings sunny flavors to your weeknight table with minimal fuss. Tender chicken, vibrant vegetables, briny olives and tangy feta come together in one skillet for a meal that tastes like a Mediterranean escape. If you’re looking for another quick chicken stir-fry idea with similar home-cooked comfort, check out chicken and broccoli stir-fry inspiration.

Why make this recipe
This dish stands out because the flavors are bold yet simple: lemon and oregano lift the chicken while sun-dried tomatoes and Kalamata olives add depth and saltiness. It’s fast to prepare, uses one skillet for easy cleanup, and is flexible—swap vegetables or skip the feta for a lighter plate. In short, it’s a weeknight winner that tastes like you spent longer in the kitchen than you actually did.

Ingredients

1.5 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces
3 tablespoons extra virgin olive oil, divided
Salt & black pepper, to taste
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
1 cup Kalamata olives, pitted and halved
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 lemon, juice only
0.5 cup feta cheese, crumbled
2 tablespoons fresh parsley, optional garnish

Step-by-Step Guide to Making Mediterranean Chicken Stir Fry

Prepare everything first. Wash and chop vegetables, halve the cherry tomatoes, slice the zucchini and onion, chop the sun-dried tomatoes, pit and halve the Kalamata olives if needed, and mince the garlic. Having mise en place makes the cooking flow quickly and prevents overcooking delicate vegetables.
Heat the pan. Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers but is not smoking. A roomy skillet ensures even browning and gives you space to toss the vegetables and chicken.
Season the chicken. Toss the bite-sized chicken pieces with salt, fresh-ground black pepper, and about half of the dried oregano (reserve the rest for later). This simple seasoning helps build the Mediterranean profile right from the searing stage.
Sear the chicken. Add the seasoned chicken to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 2–3 minutes per side until golden brown, then continue until the pieces are cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and tent loosely with foil to keep warm.
Sauté aromatics. Reduce the heat to medium, add the remaining tablespoon of olive oil to the skillet, then add the sliced red onion and minced garlic. Sauté for 2–3 minutes until the onion becomes translucent and the garlic is fragrant—be careful not to burn the garlic.
Add sturdier vegetables. Stir in the zucchini, diced red bell peppers, and chopped sun-dried tomatoes. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4–6 minutes depending on how soft you like them.
Bring everything together. Return the cooked chicken to the skillet. Add the halved cherry tomatoes and Kalamata olives. Sprinkle in the remaining oregano, dried basil, and dried thyme. Squeeze the juice of one lemon over the mixture and toss gently to combine. Cook for another 2–3 minutes until the tomatoes begin to soften and the chicken is heated through.
Finish with feta and parsley. Remove the skillet from heat and sprinkle crumbled feta over the top. Garnish with chopped fresh parsley if using. The feta will add a creamy, salty contrast; if you prefer it milder, add half the amount and serve the rest at the table.
Taste and adjust. Give everything a final taste and add salt or pepper only if needed—remember the olives and feta contribute a fair amount of salt. If you like more acidity, add a squeeze more lemon.
Serve. Spoon the stir fry onto plates or over a bed of couscous, rice, or crusty bread to soak up the juices. This dish also works well served alongside a simple green salad.

Best Way to Store Mediterranean Chicken Stir Fry

Refrigerator: Store in an airtight container and keep at 40°F (4°C) or below for up to 3–4 days.
Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat gently on the stovetop over medium-low heat until heated through (to at least 165°F / 74°C), or microwave in short intervals stirring between until steaming hot.

Serving Suggestions for Mediterranean Chicken Stir Fry

Over grains: Serve the stir fry over warm couscous, quinoa, or toasted bulgur for a satisfying Mediterranean-style bowl. The lemony juices pair especially well with light, fluffy couscous.
With bread: Offer warm pita bread, naan, or crusty Italian bread to soak up the sauce and add a soft, chewy contrast to the vegetables.
On greens: Spoon the stir fry over a bed of peppery arugula or mixed baby greens for a lighter, salad-style meal—add a drizzle of extra virgin olive oil and a wedge of lemon to finish.
As a wrap: Fold the chicken and vegetables into a large tortilla or flatbread with some extra feta and a smear of tzatziki for handheld Mediterranean wraps.
Side dishes: Pair with roasted potatoes, grilled asparagus, or a simple Greek salad for a more composed plate.

tips to make Mediterranean Chicken Stir Fry

Use a roomy skillet: A large, heavy-bottomed skillet or sauté pan prevents overcrowding, so meat sears instead of steams.
Don’t overcook the vegetables: Aim for tender-crisp zucchini and peppers—this maintains texture and visual appeal.
Taste as you go: Because olives and feta add salt, season carefully at the end rather than at the very beginning.
Use good olive oil and fresh lemon juice: They make a noticeable difference in brightness and depth.

variation (if any)

Mediterranean Shrimp Swap (bullet): Replace the chicken with 1.5 lbs of large shrimp (peeled and deveined). Shrimp cooks in 2–4 minutes—add them at the final step after the vegetables are almost done to avoid overcooking.
Vegetarian Version (paragraph): To make this dish vegetarian, use firm tofu or chickpeas as the protein. Press and cube firm tofu, then pan-sear until golden before setting aside. Follow the recipe steps, returning tofu to the skillet at the end; for chickpeas, drain and rinse canned beans and add them when the tomatoes and olives go in. Both options absorb the Mediterranean flavors nicely and keep the meal hearty without meat.

FAQs
Q: How can I keep the chicken moist?
A: Sear the chicken quickly over medium-high heat to develop color, then avoid overcooking—use a meat thermometer and pull at 165°F (74°C). Resting the cooked pieces for a few minutes under tented foil also helps retain juices.

Q: Can I make this ahead of time?
A: Yes. You can cook the components separately and combine them just before serving, or cook the whole dish and refrigerate for up to 3 days. Reheat gently to preserve texture.

Q: What can I use instead of Kalamata olives?
A: Green olives or Castelvetrano olives offer a milder flavor. For a non-olive option, capers can provide briny notes though they are saltier, so reduce added salt.

Q: Are sun-dried tomatoes necessary?
A: They add concentrated tomato sweetness and depth, but you can omit them or substitute with chopped roasted red peppers for a different flavor profile.

Q: Best way to reheat without drying out the chicken?
A: Reheat gently on the stovetop with a splash of water or chicken stock over low to medium heat, covered, stirring occasionally until warmed through.

Additional FAQ list (short bullets):

How spicy is this? Generally mild; add red pepper flakes if you want heat.
Can I use bone-in chicken? You can, but increase cooking time and ensure doneness; bone-in requires longer searing and finishing.
Is this keto-friendly? Yes—skip couscous or rice and serve over greens for a low-carb meal.

Final tips and plating notes

Make it colorful: Use bright red bell peppers and ripe cherry tomatoes for the most appealing plate.
Add fresh herbs: If you have fresh oregano or basil, stir a tablespoon in at the end for a fresher herb flavor.
Control salt: Because the Kalamata olives and feta are salty, taste before adding additional salt; low-sodium olives are a good option if you’re watching sodium.

Conclusion

This Mediterranean Chicken Stir Fry is an effortless, flavor-packed skillet dinner that’s perfect for weeknights or casual entertaining—bright lemon, savory olives, and creamy feta make each bite memorable. For another quick and tasty Mediterranean-style chicken stir-fry idea, see Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One … and for different vegetable combinations and presentation ideas, check out Mediterranean Stir Fry – Candyflosslife.