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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.