Mediterranean Chicken Stir Fry (Print View)
Tender chicken and colorful vegetables in a lemon-herb sauce. Ready in 35 minutes.
# Ingredient List:
→ 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 - About 0.33 cup crumbled feta cheese (optional)
17 - 2 tbsp chopped fresh parsley
# How to Make:
01 - In a bowl, combine 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 just 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.
06 - Remove from heat. Sprinkle with feta cheese (if using) and fresh parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pan, so cleanup takes about five minutes flat
- The marinade does double duty, seasoning the chicken while creating a silky sauce that coats every vegetable
- It comes together in under 40 minutes but tastes like something from a proper taverna
02 -
- Dont skip the marinating time—even 10 minutes makes a noticeable difference in flavor penetration
- Keep the heat at medium-high throughout so vegetables develop slight char instead of steaming in their own juices
- Slice all your vegetables before starting the chicken, because once cooking begins, everything happens quickly
03 -
- Cook the chicken in two batches if your skillet is crowded—overcrowding drops the pan temperature and leads to steaming instead of searing
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before you start cooking