Ingredients
Scale
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tbsp Extra virgin olive oil, divided for cooking
- Salt & black pepper, to taste
- 2 medium Zucchini, sliced into half-moons
- 2 Red bell peppers, diced into chunks
- 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
- 1 Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tbsp Fresh parsley, optional garnish
Instructions
- Prep your ingredients; chop everything before you turn on the stove.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5-7 minutes.
- Remove chicken from the skillet and set aside. In the same pan, add another tablespoon of olive oil, onion, and garlic. Sauté until onions are translucent, about 3-4 minutes.
- Add zucchini and bell peppers to the skillet. Sauté for an additional 3-4 minutes, until they start to soften but still hold their shape.
- Stir in cherry tomatoes, olives, sun-dried tomatoes, and herbs. Return chicken to the skillet and toss everything together.
- Pour in lemon juice, season with salt and pepper, and stir until combined. Cook for another minute.
- Sprinkle with crumbled feta cheese and garnish with fresh parsley before serving.
Notes
For added flavor, consider marinating the chicken in olive oil, oregano, and lemon juice for an hour before cooking. Feel free to customize with different vegetables or herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg