Mediterranean Chicken Stir Fry (Print Version)
Tender chicken, crisp vegetables, and aromatic Mediterranean flavors in a light sauce
# What You 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 - ⅓ cup crumbled feta cheese (optional)
17 - 2 tbsp chopped fresh parsley
# Preparation Steps:
01 - Whisk together 2 tbsp olive oil, garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper in a bowl. Add chicken slices, toss to coat thoroughly. Let marinate at room temperature for 10 minutes or refrigerate up to 1 hour for enhanced flavor.
02 - Heat remaining 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer. Sauté for 4–5 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and tent with foil to keep warm.
03 - Return skillet to medium-high heat. Add red onion, bell peppers, and zucchini. Stir fry for 4–5 minutes, tossing frequently, until vegetables are tender-crisp and slightly charred at edges.
04 - Stir in cherry tomatoes and baby spinach. Continue stir frying for 1–2 minutes, tossing gently, until spinach wilts and tomatoes begin to soften but still hold their shape.
05 - Return chicken and any accumulated juices to the skillet. Toss everything together for 1–2 minutes until evenly combined and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Remove from heat immediately. Sprinkle crumbled feta cheese (if using) and fresh parsley over the top. Serve hot while vegetables retain their crisp texture.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The lemon herb marinade makes ordinary chicken taste restaurant special
02 -
- Do not overcrowd the pan or the chicken will steam instead of sear
- The vegetables continue cooking after you take them off the heat so err on the side of crisp
03 -
- Cut all vegetables to similar thickness so they finish cooking at the same time
- Let the chicken rest for a few minutes in the marinade while you chop everything else