Mediterranean Chicken Stir Fry (Print Version)
Tender chicken with crisp vegetables in a zesty lemon-herb sauce, ready in 35 minutes.
# 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
# Steps:
01 - Whisk together 2 tbsp olive oil, garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper. Add chicken slices and toss to coat. Marinate for at least 10 minutes, up to 1 hour for deeper flavor.
02 - Heat remaining 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add marinated chicken and sauté for 4–5 minutes until lightly golden and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, add red onion, bell peppers, and zucchini. Stir fry for 4–5 minutes until just tender yet crisp.
04 - Add cherry tomatoes and baby spinach. Stir fry for 1–2 minutes until spinach wilts and tomatoes soften slightly.
05 - Return chicken to the skillet. Toss everything together for 1–2 minutes until evenly mixed and heated through. Adjust seasoning as needed. Remove from heat.
06 - Sprinkle with feta cheese (if using) and fresh parsley before serving.
# Expert Tips:
01 -
- The way the feta melts slightly into the warm vegetables creates these little salty pockets of joy throughout every bite
- This comes together faster than ordering delivery but tastes like something youd linger over at a neighborhood taverna
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if your skillet isnt large enough
- The spinach might look like too much at first but it collapses dramatically within seconds of hitting the heat
03 -
- Room temperature chicken sears more evenly than cold straight from the refrigerator
- Zest your lemon before juicing it so you dont accidentally squeeze out the aromatic oils