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 (optional)
- 2 tbsp Fresh parsley, optional garnish
Instructions
- Prep your ingredients by chopping the vegetables and cutting the chicken into bite-sized pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown (about 5-7 minutes). Remove from pan.
- In the same skillet, add another tablespoon of olive oil if needed. Sauté onions and garlic until fragrant (about 2 minutes), then add zucchini, bell peppers, cherry tomatoes, sun-dried tomatoes, oregano, basil, and thyme. Cook until tender yet vibrant (approximately 5-7 minutes).
- Return the chicken to the skillet, toss to combine with vegetables, adjusting seasoning as needed.
- Finish with a drizzle of lemon juice and fold in Kalamata olives and crumbled feta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg