Mediterranean Chicken Stir Fry (Printable)

Tender chicken and crisp vegetables in a light 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

# How To Make:

01 - Combine 2 tbsp olive oil, garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper in a bowl. 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. Remove from heat. Sprinkle with feta cheese (if using) and fresh parsley before serving.

# Expert Tips:

01 -
  • Everything comes together in one pan, meaning less cleanup and more time enjoying your meal
  • The marinade does double duty, infusing the chicken with flavor while the vegetables cook
  • Its adaptable enough to work with whatever vegetables you have on hand
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear, work in batches if needed
  • Let your skillet get properly hot before adding ingredients, otherwise you'll end up with soggy stir fry instead of crisp tender vegetables
03 -
  • Pat the chicken dry with paper towels before marinating, this helps it sear rather than steam
  • Have all your ingredients prepped before you start cooking, stir fry moves fast and you don't want to be scrambling

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