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Top-down view of one-pan Mediterranean chicken and peppers with olives and onions in a skillet.

Mediterranean Chicken and Peppers

A vibrant, 30-minute one-pan meal featuring tender chicken, sweet bell peppers, and briny Kalamata olives. Naturally low-carb and gluten-free, it’s the perfect healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into chunks
  • 2 bell peppers 1 red, 1 yellow, sliced
  • 1 medium red onion cut into wedges
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives pitted/halved
  • 3 cloves garlic minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Method
 

  1. Season: Toss chicken with 1 tbsp oil, oregano, paprika, salt, and pepper.
  2. Sear: Brown chicken in a skillet over medium-high heat (5-7 mins). Remove and set aside.
  3. Sauté: In the same pan, cook onions and peppers for 5 mins. Add garlic (30 seconds).
  4. Simmer: Stir in tomatoes and olives for 3-5 mins until soft.
  5. Combine: Return chicken to pan. Toss and cook 2-3 mins until done.
  6. Garnish: Top with fresh herbs and serve.

Notes

  • Chicken Choice: Chicken thighs offer more moisture, while breasts keep the meal leaner. Both work perfectly with this seasoning.
  • Pan Tip: Avoid overcrowding the pan during Step 2 to ensure the chicken gets a proper golden sear rather than steaming.
  • Storage: This dish is excellent for meal prep and stays fresh in an airtight container for up to 4 days.
  • Serving Suggestion: Serve alongside rice, quinoa, or warm pita bread to soak up the natural juices from the tomatoes and olives.