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Top-down view of a healthy Mediterranean chicken stir fry with vegetables and feta in a skillet.

Easy Mediterranean Chicken Stir Fry Recipe

This Mediterranean chicken stir fry recipe is the ultimate solution for anyone following the Mediterranean Diet who needs a fast, flavorful meal. By swapping traditional soy-based sauces for lemon, garlic, and high-quality olive oil, you create a light yet satisfying dish that's packed with anti-inflammatory benefits and lean protein
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast cut into 1-inch bite-sized pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Zucchini sliced into half-moons
  • 2 Bell Peppers Red and Yellow, sliced into strips
  • 1 cup Broccoli florets
  • 1/2 cup Cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted and halved
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1 Lemon Zested and Juiced
  • 1/4 cup Feta cheese optional garnish
  • 2 tbsp Fresh Parsley chopped for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Chef's Knife
  • 1 Large Cutting Board
  • 1 Microplane or Zester
  • 1 Tongs or a Heat-Resistant Spatula
  • - Measuring Spoons

Method
 

  1. Season the Protein: In a medium bowl, toss the chicken pieces with the dried oregano, smoked paprika, salt, and pepper until evenly coated.
  2. Sear the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Sear for 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  3. Sauté the Vegetables: In the same pan, add the sliced peppers and broccoli. Stir fry for 3 minutes. Add the zucchini and red onions (if using), and cook for an additional 2–3 minutes until the vegetables are tender-crisp.
  4. Combine & Aromatics: Return the cooked chicken and any juices to the pan. Stir in the garlic, halved cherry tomatoes, and Kalamata olives. Sauté for 2 more minutes until the garlic is fragrant and the tomatoes just begin to soften.
  5. The Mediterranean Finish: Remove the pan from the heat. Squeeze the lemon juice over the mixture and sprinkle with lemon zest and fresh parsley.
  6. Serve: Divide into bowls. Top with crumbled feta cheese if desired.

Notes

  • Pro Tip: To prevent the chicken from "steaming," don't overcrowd the pan. If your skillet is small, sear the chicken in two batches.
  • Vegetable Variations: Feel free to swap broccoli for asparagus or add a handful of fresh baby spinach at the very end until wilted.
  • Storage: This dish keeps beautifully in the fridge for 3–4 days. Reheat in a skillet over medium heat to maintain the texture of the vegetables.
  • Serving Suggestion: Serve as is for a low-carb meal, or pair with a side of Lemon Quinoa or warm Pita Bread.