Mediterranean Chicken Stir Fry (Printable)
Tender chicken with colorful vegetables in a zesty lemon and herb sauce
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 medium zucchini, halved lengthwise and sliced
05 - 1 small red onion, thinly sliced
06 - 1 cup cherry tomatoes, halved
07 - 3.5 oz baby spinach leaves
→ Marinade & Sauce
08 - 3 tbsp extra-virgin olive oil, divided
09 - 3 cloves garlic, minced
10 - Zest and juice of 1 lemon
11 - 1 tsp dried oregano
12 - 1 tsp dried thyme
13 - 0.5 tsp smoked paprika
14 - 1 tsp sea salt
15 - 0.5 tsp freshly ground black pepper
→ Garnish
16 - 0.33 cup crumbled feta cheese (optional)
17 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Combine 2 tbsp olive oil, garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper in a bowl. Add chicken slices and toss to coat thoroughly. Marinate for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
02 - Heat remaining 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add marinated chicken pieces and sauté for 4-5 minutes until lightly golden and cooked through. Transfer to a plate and set aside, keeping warm.
03 - In the same skillet, add red onion, bell peppers, and zucchini. Stir fry for 4-5 minutes until vegetables are tender yet still crisp.
04 - Add cherry tomatoes and baby spinach to the skillet. Stir fry for 1-2 minutes until spinach wilts and tomatoes begin to soften slightly.
05 - Return cooked chicken to the skillet. Toss everything together for 1-2 minutes until evenly mixed and heated through. Taste and adjust seasoning as needed.
06 - Remove from heat immediately. Sprinkle with crumbled feta cheese (if using) and fresh parsley. Serve while hot.
# Expert Suggestions:
01 -
- It delivers that bright sun-drenched Mediterranean taste in under 40 minutes
- The vegetables stay crisp-tender instead of turning into mush
- Everything cooks in one pan so cleanup is practically non-existent
02 -
- Do not overcrowd the pan when cooking the chicken or it will steam instead of sear
- The vegetables continue cooking after you remove them from heat, so slightly underdone is perfect
- Lemon juice can become bitter if cooked too long, so add it at the very end if marinating longer than 30 minutes
03 -
- A cast iron skillet holds heat beautifully and gives the chicken excellent color
- Room temperature chicken cooks more evenly than cold straight from the refrigerator