Ingredients
For the Chicken
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons extra virgin olive oil, divided
Salt and black pepper, to taste
For the Vegetables
2 medium zucchini, sliced into half-moons
2 red bell peppers, diced into chunks
1 large red onion, sliced into strips
2 cups cherry tomatoes, halved
For Flavoring
1 cup Kalamata olives, pitted and halved
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Juice of 1 lemon
For Garnish
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and black pepper. Add them to the skillet and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Add the remaining olive oil to the same skillet. Add the zucchini, red bell peppers, and red onion. Sauté for 5–6 minutes until the vegetables begin to soften but still have a slight bite.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes, sun-dried tomatoes, Kalamata olives, oregano, basil, and thyme. Stir well and cook for 2–3 minutes.
- Return the cooked chicken to the skillet and toss everything together.
- Squeeze fresh lemon juice over the mixture and stir to combine. Adjust salt and pepper to taste.
- Remove from heat and sprinkle with crumbled feta cheese and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 480 kcal per serving