Mediterranean Chicken Stir Fry (Printable)
Tender chicken with Mediterranean vegetables in a light lemon-herb 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 - 0.33 cup crumbled feta cheese (optional)
17 - 2 tbsp chopped fresh parsley
# Directions:
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 Tips:
01 -
- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- Its a complete meal that feels indulgent while being gluten-free and dairy-free
- The colors alone make everyone at the table excited before they even take a bite
02 -
- Overcrowding the pan will steam instead of sear, so cook in batches if your skillet isnt large enough
- The spinach might seem like too much at first, but it wilts down dramatically within seconds
- Letting the chicken rest for a few minutes after cooking keeps it incredibly moist
03 -
- Cold chicken is easier to slice thinly, so pop it in the freezer for 15 minutes before prep
- Reserve a handful of parsley to garnish individual bowls for a restaurant-style presentation