Mediterranean Chicken Stir-Fry

March 5, 2019
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My family loves stir-fry and has for years, but it was time to mix up those traditional Asian flavors with this approach to an easy weeknight dinner. I love the bright, fresh ingredients that make up Mediterranean cuisine. Give me all the lemon, feta, and dill! The real secret to this recipe is in the marinade for the chicken. I start my marinating chicken breast in a yogurt based marinade with lemon juice, Greek seasoning, and garlic. The yogurt tenderizes the chicken and imparts so much flavor! I’ve used this marinade over and over again and can’t seem to get enough. It seems to be on a consistent rotation at our house right now.


Rather than good ole’ fashioned rice for the base of a stir-fry, I’ve loved utilizing farro. It’s nutty flavor, chewy texture, makes this good-for-you grain a winner in our house. I tend to buy a quick-cooking farro at Trader Joes that can be made in only 10 minutes. I seem to always throw a bag in my cart when I’m there because we’re eating it so often these days. Keep an eye out for it!


While most of this recipe is executed in a skillet, I love topping the stir-fried chicken and veggies with fresh cucumber, dill, and feta. It’s a light finish to an easy recipe packed with flavor. I’ve also added some creamy tzatziki on top with a squeeze of fresh lemon juice as well. Halved cherry or grape tomatoes would be beautiful tossed on top as well.


You can watch me make this new favorite recipe with the one and only Rachael Ray on the Rachael Ray Show here. Rachael was kind enough to invite me to the show to discuss the premier of Dinner Takes All. I’ve been saying it for years, but no one treats you better than the the team at RR! They really know how to make their guests feel welcome  – good food and good company. Thanks for having me!

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Mediterranean Chicken Stir-Fry

  • Author: Kelsey Nixon
  • Yield: 4-6 servings 1x




  • ¼ cup olive oil
  • ¼ cup Greek yogurt
  • Juice and zest from 2 lemons
  • 1 tablespoon Greek seasoning
  • ½ teaspoon cracked black pepper


  • 1 lbs. Chicken breast, trimmed and sliced thin
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), sliced
  • ½ red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup olives, pitted
  • Juice and zest from 1 lemon
  • ¼ cup red wine vinegar
  • Cooked grains (rice, farro, bulgar), for serving


  • 1 tablespoons fresh dill, minced
  • ½ cup cucumber, diced
  • Feta cheese, for serving


Combine all marinade ingredients in a large resealable plastic bag. Add chicken and seal – ensuring that the marinade is mixed thoroughly to coat the chicken. Let marinate for 1 hour or up to 8 hours.

In a large skillet or wok, heat 1 tablespoon olive oil over high heat until very hot. Add the chicken and stir-fry until the chicken is almost cooked through and begins to brown, about 2 minutes. Add the garlic, bell peppers, and onion and stir-fry until the vegetables begin to soften, about 5 minutes.

Add the tomatoes and olives and continue to stir-fry until the chicken is cooked through and the vegetables are tender, 1 to 2 minutes longer.

In a large liquid measuring cup, whisk together the lemon zest and juice and red wine vinegar and add to skillet. Cook until the sauce thickens, about 2 to 3 minutes.

Serve over cooked grains and garnish with fresh dill, cucumber, and feta cheese.

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