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
- Begin by prepping all your ingredients; chop everything before cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining olive oil and sauté the sliced onion and minced garlic until soft and fragrant, about 3 minutes.
- Stir in the zucchini, red bell peppers, and cherry tomatoes, cooking for another 4-5 minutes until the vegetables soften but still hold their shape.
- Return the chicken to the skillet, tossing with the sautéed vegetables. Season with salt, black pepper, oregano, basil, and thyme, mixing well.
- Just before serving, squeeze the lemon juice over the mixture, then gently fold in the Kalamata olives and crumbled feta cheese.
Notes
For best results, use fresh, seasonal vegetables. This dish is highly customizable; you can substitute vegetables as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg