Description
A bright and fast weeknight meal featuring tender chicken, crisp vegetables, and creamy feta, all seasoned with Mediterranean herbs.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 cups bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Feta cheese for topping
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and slice it into thin strips. Wash and slice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic. Have the oregano, basil, salt, and pepper ready.
- Combine the dried oregano and dried basil with a pinch of salt and pepper. Toss the sliced chicken with a little olive oil and half of the herb mix.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Add minced garlic, bell peppers, and zucchini, sautéing for another 3–4 minutes until tender but still crisp. Stir in cherry tomatoes and remaining herbs, cooking for another 2 minutes.
- Remove from heat and top with crumbled feta and parsley. Serve hot.
Notes
Serve over rice, quinoa, or couscous. It can also be enjoyed in wraps or with a simple salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg