Ingredients

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)

2 tbsp fresh parsley (optional garnish)

Instructions

Step 1: Prepare all your ingredients by chopping, slicing, and dicing as needed to have everything ready.

Step 2: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and black pepper, then sear them in the hot oil until golden brown and cooked through, about 6-8 minutes.

Step 3: Remove the chicken from the skillet and set aside. Add the remaining olive oil to the pan and sauté the sliced red onion and minced garlic until fragrant, approximately 2 minutes.

Step 4: Add the zucchini, red bell peppers, and cherry tomatoes to the skillet. Cook until the vegetables are just tender, about 4-5 minutes.

Step 5: Return the cooked chicken to the skillet and toss with the vegetables. Stir in the chopped sun-dried tomatoes, dried oregano, dried basil, dried thyme, and season with additional salt and black pepper to taste.

Step 6: Squeeze fresh lemon juice over the mixture, then gently fold in the halved Kalamata olives and crumbled feta cheese.

Step 7: Serve the stir fry hot, garnished with fresh parsley if desired.

Tips & Variations

For extra depth, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.

Swap Kalamata olives for green olives if preferred for a milder taste.

Add a pinch of red pepper flakes while cooking for a subtle spicy kick.

Serve over quinoa, couscous, or brown rice to make it a complete meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add a bit more juiciness and flavor. Adjust cooking time as needed until they are cooked through.

Is this recipe suitable for meal prep?

Absolutely. This stir fry keeps well and can be portioned out for several days of tasty lunches or dinners. Keep the feta separate if you prefer it fresher upon serving.