This Mediterranean Chicken Stir Fry brings bright lemon, earthy oregano, and salty feta together with tender chicken and crisp vegetables. It cooks quickly and smells fresh while it sautés. The peppers add sweetness and color. The zucchini stays slightly firm and juicy. It’s a fast weeknight dinner that tastes like a warm Mediterranean evening.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~340 kcal
- Protein: ~34 g
- Carbohydrates: ~14 g
- Fat: ~16 g
- Fiber: ~3 g
- Sugar: ~8 g
- Sodium: ~520 mg
Why Make This Mediterranean Chicken Stir Fry
This dish is quick, colorful, and healthy. It gives you lean protein plus a mix of crisp vegetables in one pan. The lemon brightens the flavors and the oregano and basil add an herbal warmth. It’s great for busy nights, meal prep, or when you want a simple dinner that still feels special. The texture contrasts—golden chicken, tender-crisp peppers, and juicy zucchini—make every bite interesting.
How to Make Mediterranean Chicken Stir Fry
Follow simple steps and you’ll have a vibrant, fragrant meal on the table in about 25 minutes. Work with hot pan heat for good browning, and slice ingredients evenly so everything cooks at the same speed. Finish with lemon juice and crumble feta for a salty, creamy touch.
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups bell peppers, sliced (red, yellow, green)
- 1 cup zucchini, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced
- Feta cheese for topping (optional)
Directions:
Step 1: Preparation
Pat the sliced chicken dry and season with a little salt and pepper. Slice bell peppers, zucchini, and onion into even strips. Mince the garlic and measure the oregano and basil. Have the lemon and feta ready to finish.
Step 2: Mixing
Warm the olive oil in the skillet so it coats the pan. Toss the chicken slices into the hot oil so each piece gets some contact with the surface. This helps build a golden crust and locks in juices.
Step 3: Cooking
Cook the chicken over medium-high heat until browned and no longer pink, about 5–7 minutes. Push the chicken to the side. Add onion and garlic to the pan and sauté for about 2 minutes until fragrant and softening. Add bell peppers and zucchini and cook, stirring occasionally, until the vegetables are tender-crisp, about 3–5 minutes. Stir in the oregano, basil, and more salt and pepper if needed.
Step 4: Finishing
Squeeze lemon juice over the stir-fry and toss to combine. Taste and adjust seasoning. Serve the stir-fry hot and top with crumbled feta if you like a creamy, salty finish.
How to Serve Mediterranean Chicken Stir Fry
Serve it over steamed rice, quinoa, or couscous to soak up the juices. For a lighter plate, serve on a bed of mixed greens or inside warm pita bread with a drizzle of tzatziki. For a fun pairing idea, serve with Mediterranean sides like roasted potatoes or a simple Greek salad. If you want a playful combo, try it alongside Parmesan Cloud Chicken Bombs for a crowd-pleasing mix of textures and flavors: Parmesan Cloud Chicken Bombs.
How to Store Mediterranean Chicken Stir Fry
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat to keep the chicken tender and vegetables from getting too soft.
- Freezer: Place cooled stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: zucchini may be softer after freezing.
- Tip: If you plan to meal prep, undercook the vegetables slightly so they warm up without becoming mushy.
Expert Tips for Perfect Mediterranean Chicken Stir Fry
- Slice evenly: Cut chicken and vegetables into similar-sized pieces so everything cooks evenly.
- Hot pan, small batches: Use a hot skillet and avoid crowding the pan. Work in two quick batches if needed so chicken browns instead of steams.
- Don’t overcook zucchini: Cook it until tender-crisp to keep some bite and avoid a watery pan.
- Use fresh lemon: Fresh lemon juice brightens flavors more than bottled juice.
- Adjust salt with feta: If you add feta, reduce added salt to avoid oversalting.
- Substitute proteins: Swap chicken for turkey breast or firm tofu for a vegetarian option. For more flavor, marinate chicken briefly in lemon and herbs for 15–30 minutes.
- Oil choice: Extra-virgin olive oil adds flavor, but use a light olive oil if you need a higher smoke point.
Delicious Variations
- Greek-style: Add olives and a handful of chopped tomatoes at the end. Top with extra feta.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a splash of harissa for heat.
- Herb-forward: Swap basil for fresh dill or parsley for a brighter herb flavor.
- Creamy lemon: Stir in 2 tablespoons Greek yogurt off the heat for a silky lemon cream sauce.
- Grain bowl: Serve over farro or bulgur with a dollop of hummus and chopped cucumber.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs add more fat and stay juicy. Cut into strips and cook the same time, though they may need a minute or two longer.
Q: How do I prevent the pan from getting watery?
A: Don’t overcrowd the pan and make sure the skillet is hot. Cook in batches if needed. Pat vegetables dry before adding them and avoid adding salt too early, which can draw out moisture.
Q: Can I make this vegetarian?
A: Absolutely. Replace chicken with firm tofu, tempeh, or extra mushrooms. Press tofu to remove moisture, then brown it in the pan before adding vegetables.
Q: How long does it keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Reheat in a skillet over medium heat to avoid sogginess.
Q: Can I meal prep this for work lunches?
A: Yes. Divide into meal containers with a grain like quinoa. Keep feta separate if you want it fresh on top at serving time.
Q: Is it safe to add frozen vegetables?
A: You can, but frozen vegetables release more water. Add them at the right time and cook a little longer to evaporate excess liquid, or drain before adding.
Q: How much lemon should I use?
A: The recipe calls for one lemon. Start with half, taste, and add more if you want extra brightness.
Q: What spices can I add for more depth?
A: Smoked paprika, ground cumin, or a pinch of coriander work well with Mediterranean flavors. Add small amounts to avoid overpowering the dish.
Conclusion
This Mediterranean Chicken Stir Fry is a fast, flavorful weeknight winner. It combines juicy chicken, bright lemon, and crisp vegetables with warm herbs for a satisfying meal you can customize easily. If you want a similar quick vegetable-forward dinner with a slightly different take, check out this recipe for Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One …): Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One …). Give this recipe a try — it’s simple, vibrant, and ready in under 30 minutes. Enjoy!
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Mediterranean Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Gluten-Free
Description
A quick and vibrant Mediterranean chicken stir fry featuring bright lemon, earthy oregano, and crisp vegetables, all in one pan.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups bell peppers, sliced (red, yellow, green)
- 1 cup zucchini, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced
- Feta cheese for topping (optional)
Instructions
- Pat the sliced chicken dry and season with salt and pepper. Slice the bell peppers, zucchini, and onion into even strips. Mince the garlic and measure the oregano and basil. Have the lemon and feta ready to finish.
- Warm the olive oil in a skillet. Toss the chicken slices into the hot oil to build a golden crust.
- Cook the chicken over medium-high heat until browned and no longer pink, about 5–7 minutes. Push to the side and add onion and garlic; sauté for 2 minutes until fragrant.
- Add bell peppers and zucchini, cooking until tender-crisp, about 3–5 minutes. Stir in oregano and basil, adjusting seasoning if needed.
- Squeeze lemon juice over the stir-fry and toss to combine. Serve hot, topping with crumbled feta if desired.
Notes
Serve over rice, quinoa, or couscous, or in pita bread with tzatziki. Refrigerate leftovers for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
