Mediterranean Chicken Veggie Stir Fry
Ingredients:
1 lb boneless skinless chicken breast, cut into thin strips
2 tablespoons olive oil
1 red onion, sliced
3 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Juice of ½ lemon
Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and season lightly with salt and pepper. Cook for about 6–7 minutes until golden and cooked through. Remove chicken from the pan and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Toss in red onion and garlic, and sauté for 2–3 minutes until fragrant.
Stir in zucchini and red bell pepper. Cook for about 4–5 minutes until just tender.
Add in the cherry tomatoes and sliced olives. Cook for another 2–3 minutes, letting the tomatoes soften slightly.
Return the cooked chicken to the skillet. Sprinkle in oregano, cumin, smoked paprika, and more salt and pepper to taste. Stir everything together until coated and heated through.
Squeeze fresh lemon juice over the skillet, and finish with crumbled feta and chopped parsley.
Serve warm on its own or with couscous, rice, or a slice of warm pita.
Cooking Time: 25 minutes | Servings: 4 | Calories: ~360 per serving