Mediterranean Chicken Stir Fry (Printable)

Tender chicken with crisp vegetables in a light lemon-herb sauce

# 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 - About 1/3 cup crumbled feta cheese (optional)
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Whisk together 2 tbsp olive oil, minced garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper in a mixing bowl. Add sliced chicken and toss thoroughly to coat. Allow to marinate for at least 10 minutes, or up to 1 hour for enhanced flavor penetration.
02 - Heat remaining 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer and sauté for 4–5 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and tent with foil to keep warm.
03 - In the same skillet, add red onion, bell peppers, and zucchini. Stir fry for 4–5 minutes until vegetables are tender yet still crisp, maintaining their vibrant color.
04 - Add cherry tomatoes and baby spinach to the skillet. Stir fry for 1–2 minutes until spinach wilts and tomatoes begin to soften but still hold their shape.
05 - Return cooked chicken to the skillet. Toss all ingredients together for 1–2 minutes until evenly distributed and heated through. Taste and adjust seasoning with additional salt and pepper if desired.
06 - Remove from heat immediately. Sprinkle with crumbled feta cheese (if using) and fresh chopped parsley. Serve hot while vegetables retain their crisp texture.

# Expert Suggestions:

01 -
  • The way the lemon and oregano hit hot chicken creates this incredible aromatic moment that fills your whole kitchen
  • It comes together in under 35 minutes but tastes like something youd order at a restaurant and miss terribly
02 -
  • Do not overcrowd your pan when cooking the chicken or it will steam instead of sear, and you will end up with sad gray meat
  • The vegetables should still have a slight crunch when you serve them, they keep cooking in the hot pan even after you turn off the heat
03 -
  • Let your skillet get properly hot before adding any ingredients, that sear creates the fond that makes everything taste restaurant quality
  • Squeeze the lemon juice into your measuring spoon first to catch any seeds before adding it to the marinade

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