Description
How to make Mediterranean chicken stir fry with olives, tomatoes, and herbs that brings sunny Greek flavors to your dinner table in 30 minutes.
Ingredients
Scale
Protein and Base
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons extra virgin olive oil, divided
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Mediterranean Vegetables
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
Seasonings and Herbs
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
- ¼ cup fresh basil leaves, chopped
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, oregano, and smoked paprika. Let sit for 5 minutes while you prep vegetables – this helps the flavors penetrate.
- Sear Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Remove to a plate.
- Cook Vegetables: Add remaining oil to the same pan. Sauté onion and bell peppers for 3-4 minutes until slightly softened but still crisp. Don’t overcook – they’ll continue cooking.
- Add Aromatics: Push vegetables to one side and add garlic, tomato paste, thyme, and red pepper flakes. Cook 30 seconds until fragrant, then stir everything together.
- Finish Vegetables: Add zucchini and cherry tomatoes. Cook 2-3 minutes until zucchini is tender-crisp and tomatoes start to release their juices but don’t break down completely.
- Combine Everything: Return chicken to pan with olives. Toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning as needed.
- Serve Fresh: Remove from heat and stir in fresh basil. Serve immediately while everything is warm and the vegetables still have that perfect tender-crisp texture.
Notes
- Don’t overcrowd the pan when cooking chicken or it will steam instead of getting golden brown.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to maintain texture.
- Swap chicken thighs for breasts if preferred, but reduce cooking time to prevent drying out.
- Add a splash of white wine when cooking vegetables for extra Mediterranean flavor depth.
- Serve over rice, pasta, or with warm pita bread to soak up the delicious pan juices.
Allergy Information: None
Nutrition
- Calories: 285 calories
- Fat: 16g
- Carbohydrates: 12g
- Protein: 28g