Ingredients
Scale
- 1.5 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tbsp extra virgin olive oil, divided
- Salt & black pepper, to taste
- 2 medium zucchini, sliced into half-moons
- 2 red bell peppers, diced
- 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 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Juice of 1 lemon
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley, optional garnish
Instructions
- Prep all ingredients and chop vegetables.
- Heat a large skillet or wok with 1 1/2 tbsp olive oil. Sear chicken until golden and cooked through, season with salt and pepper, then remove from pan.
- Add remaining olive oil to skillet. Sauté onion, garlic, zucchini, bell peppers, and cherry tomatoes until tender, about 5-6 minutes.
- Return chicken to pan. Add sun-dried tomatoes, dried oregano, basil, thyme, and lemon juice. Toss to combine.
- Remove from heat. Sprinkle with feta cheese and fresh parsley. Serve immediately.
Notes
- For extra flavor, marinate chicken in lemon juice and olive oil for 15 minutes before cooking.
- Use any combination of seasonal vegetables as desired.
- Adjust salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 320g
- Calories: 375
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Protein: 38g