Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, halved and sliced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
Instructions
1. In a medium bowl, mix chicken with 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Let marinate for 15 minutes.
2. While chicken marinates, prep and slice all vegetables.
3. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes until golden and cooked through. Remove and set aside.
4. Add remaining 1 tbsp olive oil to skillet. Add sliced onion and bell peppers. Stir-fry for 3–4 minutes.
5. Add zucchini and cherry tomatoes. Stir-fry another 2–3 minutes until just tender.
6. Add spinach and stir until wilted, about 1 minute.
7. Return chicken to skillet and add olives. Stir everything together and heat through.
8. Remove from heat and top with crumbled feta and chopped parsley.
9. Serve immediately, optionally over rice, quinoa, or couscous.
Notes
Avoid crowding the skillet to get a good sear on the chicken and vegetables.
Use high heat for a quick stir fry and crisp-tender texture.
Easily swap veggies or add chickpeas or tofu for a vegetarian version.
Great for meal prep—leftovers store well for up to 4 days.
Pairs well with couscous, brown rice, or cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg