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This quick, bright weeknight dinner shows why Mediterranean flavors are a go-to for busy cooks — meet the Mediterranean Chicken Stir Fry Recipe that’s vibrant, family-friendly, and ready in about 30 minutes. It’s loaded with tender chicken, colorful veggies, briny olives, and tangy feta for an easy one-skillet meal that photographs beautifully for Pinterest and tastes like a vacation on a plate.
If you like recipes that come together fast and still feel special, you’ll enjoy how simple swaps and a hot pan transform everyday ingredients into a dinner everyone asks for again. For more quick chicken inspiration, try an air fryer Korean fried chicken spin on weeknight protein.
Table of Contents
Why You’ll Love This Mediterranean Chicken Stir Fry Recipe
- Bold Mediterranean flavors without complicated steps — garlic, lemon, oregano, and feta shine.
- Fast: ready in about 30 minutes for busy weeknights.
- Meal-prep friendly: leftovers pack well for lunches or freezer-friendly portions.
- Family-friendly: mild, fresh flavors that please kids and adults alike.
- Low-carb and easy to pair with grain bowls, rice, or pasta.
Ingredients Needed
Protein
- 1.5 lbs Chicken breasts, boneless & skinless (Cut into bite-sized pieces)
Oil & aromatics
- 3 tbsp Extra virgin olive oil (Divided for cooking)
- 4 cloves Garlic (Minced)
Vegetables
- 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)
Mediterranean add-ins
- 1 cup Kalamata olives (Pitted and halved)
- 1/4 cup Sun-dried tomatoes (Chopped)
Herbs & seasonings
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- Salt & black pepper (To taste)
- 1 Lemon (Juice only)
Finishing
- 0.5 cup Feta cheese (Crumbled)
- 2 tbsp Fresh parsley (Optional garnish)
Step-by-Step Instructions
- Prep everything first: cut the chicken and chop all vegetables so the cook time is fast and steady.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, then sear until golden and cooked through (about 5–7 minutes). Remove to a plate.
- Add remaining 2 tbsp olive oil to the pan, sauté sliced onion and minced garlic 1–2 minutes until fragrant.
- Toss in bell peppers and zucchini; cook 4–5 minutes until slightly softened.
- Stir in cherry tomatoes and sun-dried tomatoes; return chicken to the skillet. Sprinkle oregano, basil, thyme, salt, and pepper, and toss to combine.
- Squeeze lemon juice over the pan, add Kalamata olives and crumble feta on top; toss gently just to warm the olives and cheese.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Serving Suggestions Mediterranean Chicken Stir Fry
- Serve over cooked couscous, rice, or orzo for a hearty bowl.
- Spoon onto warm pita or flatbread and drizzle with tzatziki.
- Pair with a crisp green salad and crusty bread to soak up juices.
- Make it low-carb by serving over cauliflower rice or a bed of mixed greens.
Tips for Success Mediterranean Chicken Stir Fry
- Dry the chicken pieces well before seasoning to get a nice sear and browning.
- Don’t overcook vegetables — sauté until just tender for the best texture and color.
- Use room-temperature feta for a creamier finish when tossed in the warm pan.
- If you want a smokier depth, add a pinch of smoked paprika or finish with a quick splash of balsamic.
- For another crispy-chicken idea when you’re in the mood to change it up, check this air fryer Parmesan-crusted chicken for a crunchy alternative: air fryer Parmesan-crusted chicken.
variation (if any)
Swap chicken for shrimp (cook 2–3 minutes per side) or use boneless skinless thighs for extra juiciness. For a vegetarian version, replace chicken with firm tofu or chickpeas and sauté until golden.
FAQs
Q: Can I make this ahead for meal prep?
A: Yes — store portions in airtight containers for up to 3 days. Reheat gently in a skillet or microwave and add a squeeze of fresh lemon to brighten flavors.
Q: Can I use frozen vegetables?
A: You can, but thaw and drain excess water first to avoid a soggy stir-fry. Fresh produces the best color and texture.
Q: Is this recipe freezer-friendly?
A: Yes — freeze cooled portions without feta for up to 2 months. Thaw overnight in the fridge and add fresh feta when reheating.
Q: How can I make this spicier?
A: Add crushed red pepper flakes or a drizzle of harissa to the pan with the tomatoes for a spicy kick.
Q: What’s a good side to stretch this into a full family meal?
A: Serve with a big Greek salad, roasted potatoes, or warm pita to make it more filling — for a handheld option inspired by restaurant sandwiches, look at this Applebee’s grilled chicken sandwich idea: Applebee’s grilled chicken sandwich.
Ingredients
Protein
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
Oil & aromatics
- 3 tbsp Extra virgin olive oil, divided for cooking
- 4 cloves Garlic, minced
Vegetables
- 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
Mediterranean add-ins
- 1 cup Kalamata olives, pitted and halved
- 1/4 cup Sun-dried tomatoes, chopped
Herbs & seasonings
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- Salt & black pepper, to taste
- 1 Lemon, juice only
Finishing
- 0.5 cup Feta cheese, crumbled
- 2 tbsp Fresh parsley, optional garnish
Instructions
Preparation
- Prep everything first: cut the chicken and chop all vegetables so the cook time is fast and steady.
Cooking
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, then sear until golden and cooked through (about 5–7 minutes). Remove to a plate.
- Add remaining 2 tbsp olive oil to the pan, sauté sliced onion and minced garlic for 1–2 minutes until fragrant.
- Toss in bell peppers and zucchini; cook for 4–5 minutes until slightly softened.
- Stir in cherry tomatoes and sun-dried tomatoes; return chicken to the skillet. Sprinkle oregano, basil, thyme, salt, and pepper, and toss to combine.
- Squeeze lemon juice over the pan, add Kalamata olives and crumble feta on top; toss gently just to warm the olives and cheese.
- Remove from heat, garnish with fresh parsley, and serve immediately.
