Easy Mediterranean Chicken Stir Fry (Printable)
Juicy chicken, crisp vegetables, and classic Mediterranean flavors come together in this quick weeknight dinner ready in 30 minutes.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast, cut into thin strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into half-moons
05 - 1 small red onion, thinly sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 cloves garlic, minced
08 - 2 cups baby spinach
→ Marinade & Sauce
09 - 2 tbsp olive oil
10 - 1 tbsp lemon juice
11 - 1 tsp dried oregano
12 - 0.5 tsp ground cumin
13 - 0.5 tsp smoked paprika
14 - 0.5 tsp salt
15 - 0.25 tsp black pepper
→ Garnish
16 - 0.33 cup crumbled feta cheese
17 - 2 tbsp chopped fresh parsley
18 - Lemon wedges for serving
# Method:
01 - Combine chicken strips with 1 tablespoon olive oil, lemon juice, oregano, cumin, paprika, salt, and black pepper. Mix thoroughly and let marinate for 10 minutes while preparing vegetables.
02 - Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add marinated chicken to the hot pan. Cook for 4–5 minutes, stirring frequently, until cooked through and lightly browned. Remove chicken and set aside on a plate.
04 - In the same pan, add onion and bell peppers. Stir fry for 3 minutes until just tender and beginning to caramelize.
05 - Add zucchini and minced garlic to the pan. Continue stir frying for another 2 minutes until zucchini is crisp-tender.
06 - Return cooked chicken to the pan. Add cherry tomatoes and cook for 2 minutes until tomatoes begin to soften and release juices.
07 - Add spinach and toss until just wilted, about 1 minute. Remove from heat immediately.
08 - Sprinkle crumbled feta cheese and fresh parsley over the stir fry. Serve immediately with lemon wedges on the side.
# Insider Tips:
01 -
- The marinade does double duty, infusing the chicken with flavor while you prep everything else
- Everything cooks in one pan, so cleanup is almost nonexistent
02 -
- Do not overcrowd the pan or the chicken will steam instead of getting those nice browned edges
- Work quickly once you start cooking, because the difference between perfectly crisp vegetables and mushy ones is just a minute or two
03 -
- Cut all your vegetables into similar sizes so they cook evenly
- Have everything prepped before you start cooking, because the actual cooking goes fast