Are you looking for a weeknight meal that breaks the routine? Let’s whisk our taste buds away to the sunny Mediterranean with a dish that is bursting with fresh flavours and vibrant colours. We’re about to create a fantastic meal that marries tender chicken with a medley of crisp vegetables, all seasoned with the timeless trio of lemon, garlic, and oregano. This is no ordinary stir fry; it’s a delightful celebration of wholesome ingredients, all cooked together in a single pan, which means more flavour and less washing up! Picture the savoury tang of feta cheese mingling with the warm vegetables, the distinct, salty note of Kalamata olives, and a bright finish of fresh lemon. This is more than just dinner; it’s a delightful escape on a plate, ready in under 30 minutes. We think you’re going to adore this new family favourite.

Why You’ll Love This Recipe

• A Symphony of Flavours: This dish is packed with the bright, authentic tastes of the Mediterranean. The beautiful balance of zesty lemon, aromatic herbs, savoury olives, and creamy feta creates a truly delicious and memorable meal.
• Effortless One-Pan Dinner: An ideal choice for busy evenings, this entire dish is made in one pan from start to finish in less than half an hour. It’s a brilliant one pan chicken recipe that simplifies both cooking and cleaning.
• Nutritious and Satisfying: Brimming with lean protein from the chicken and a wide array of vitamins from the colourful vegetables, this is a meal that you can feel truly good about serving. It’s wonderfully light yet perfectly filling.
• Incredibly Adaptable: This recipe serves as a brilliant template for your own creations. You can easily swap vegetables based on what you have, or serve it with different grains like quinoa or rice. It’s also delicious all by itself for a low-carb option.

A Closer Look at the Ingredients

The true charm of this mediterranean chicken dish is found in the beautiful harmony of its fresh, high-quality components. We find that choosing the best ingredients you can access really elevates the final result. A quality extra virgin olive oil provides a fragrant and fruity base, coating every element in flavour. We’ve opted for chicken breast for a lean protein, though succulent chicken thighs would also be a wonderful, richer choice. The selection of vegetables—including red onion, vibrant bell peppers, courgette, and sweet cherry tomatoes—not only looks stunning but also provides a wealth of nutrients. However, the elements that truly define this dish as Mediterranean are the final additions: salty Kalamata olives, tangy and creamy feta cheese, a generous spritz of fresh lemon juice, and a final flourish of fresh parsley. We add these near the end to ensure their flavours remain bright and distinct, turning a simple stir fry into something truly special.

Ingredients

• 500g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) cubes
• 2 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 large red onion, cut into wedges
• 1 red bell pepper, deseeded and roughly chopped
• 1 yellow bell pepper, deseeded and roughly chopped
• 1 medium courgette, chopped into half-moons
• 200g cherry tomatoes, halved
• 100g Kalamata olives, pitted and halved
• 1 lemon, juiced (about 2 tablespoons)
• 150g feta cheese, crumbled
• A large handful of fresh flat-leaf parsley, roughly chopped

Instructions

1. To begin, let’s prepare the chicken. In a mixing bowl, place the cubed chicken and add 1 tablespoon of olive oil, the minced garlic, dried oregano, sea salt, and black pepper. Stir well to ensure the chicken is completely coated in the seasonings. For deeper flavour, you can let it marinate at room temperature for 15-20 minutes, but it’s also delicious if cooked immediately.
2. Heat a large wok or frying pan over a medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot and shimmering, add the seasoned chicken in a single layer, taking care not to overcrowd the pan. If necessary, it’s best to cook it in two batches.
3. Sauté the chicken for about 5-7 minutes, turning the pieces occasionally, until they are golden-brown on all sides and cooked through. The internal temperature should be 74°C (165°F). Use a slotted spoon to remove the chicken from the pan and set it aside.
4. In the same pan, add the red onion wedges and chopped bell peppers. Cook for 3-4 minutes, stirring frequently, until they start to soften but retain a bit of their crispness. The flavourful remnants from the chicken will add a delicious taste to the vegetables.
5. Now, add the chopped courgette to the pan and stir-fry for an additional 2-3 minutes. We’re aiming for a tender-crisp texture, so be careful not to overcook it.
6. Lower the heat and return the cooked chicken to the pan. Add the halved cherry tomatoes and the Kalamata olives. Gently stir everything together to combine, allowing the tomatoes to warm up for a minute or so until they just begin to soften.
7. Remove the pan from the heat. Drizzle the fresh lemon juice over the entire dish and give it a final toss. This burst of acidity will wonderfully brighten up all the flavours.
8. To finish your beautiful mediterranean chicken stir fry, gently fold in the crumbled feta cheese and the chopped fresh parsley. The warmth from the pan will soften the feta just slightly. Serve immediately and enjoy!

Serving and Storage Suggestions

This chicken stir fry is wonderfully flexible at dinnertime. For a comforting and complete meal, we particularly enjoy serving it with fluffy couscous, which does a fantastic job of soaking up the pan juices. Other great pairings include quinoa or a wholesome brown rice blend. For a more casual meal, warm pitta breads are perfect for scooping up every last bite. If you’re following a low-carbohydrate diet, this dish is a delicious and satisfying meal on its own, perhaps accompanied by a simple green salad. It truly is a recipe that can be tailored to everyone’s liking.

Should you have any leftovers, they are an absolute treat the next day. Store them in a sealed container in the fridge for up to 3-4 days. You can enjoy them cold, perhaps tossed into a salad for a quick lunch, or reheat them gently in a pan or microwave. We find the flavours often deepen and become even more delicious overnight.

Tips and Variations for the Perfect Stir Fry

Although we are quite partial to this chicken and feta recipe as it is, we encourage you to make it your own with these simple variations:

• Add a Pulse: To make the meal even more substantial, consider adding a tin of drained and rinsed chickpeas or cannellini beans. Stir them in at the same time as the tomatoes.
• Vary the Protein: For a richer flavour, this recipe is fantastic with chicken thighs; just remember to trim any excess fat. You could also try it with king prawns, or for a vegetarian option, use cubes of firm halloumi instead of chicken. For another great chicken thigh recipe, take a look at our Bang Bang Chicken Thighs.
• A Touch of Heat: If you like your food with a little kick, add a pinch of dried chilli flakes to the chicken marinade along with the other seasonings.
• Experiment with Herbs: While fresh parsley is a classic choice, this dish would also be delightful with fresh mint or dill for a different kind of fresh, aromatic note.
• More Vegetable Goodness: Feel free to incorporate other Mediterranean vegetables you enjoy, such as sliced aubergine, jarred artichoke hearts, or chopped sun-dried tomatoes.

Frequently Asked Questions

We are so delighted to share this Mediterranean Chicken Stir Fry Recipe with you. It has become a firm favourite in our own homes because it perfectly balances incredible taste with speed and healthy ingredients. It’s a wonderful example of how you can create a meal that is both deeply satisfying and nourishing without spending a lot of time in the kitchen. We hope it brings a dose of Mediterranean warmth to your dinner table!

If you decide to make this recipe, we would love to hear how it went! Please leave a comment below. And if you’re thinking about a dessert to follow this delicious meal, we highly recommend our gorgeous Peach Crumb Cheesecake. Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) cubes
• 2 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 large red onion, cut into wedges
• 1 red bell pepper, deseeded and roughly chopped
• 1 yellow bell pepper, deseeded and roughly chopped
• 1 medium courgette, chopped into half-moons
• 200g cherry tomatoes, halved
• 100g Kalamata olives, pitted and halved
• 1 lemon, juiced (about 2 tablespoons)
• 150g feta cheese, crumbled
• A large handful of fresh flat-leaf parsley, roughly chopped

Instructions

1. To begin, let’s prepare the chicken. In a mixing bowl, place the cubed chicken and add 1 tablespoon of olive oil, the minced garlic, dried oregano, sea salt, and black pepper. Stir well to ensure the chicken is completely coated in the seasonings. For deeper flavour, you can let it marinate at room temperature for 15-20 minutes, but it’s also delicious if cooked immediately.
2. Heat a large wok or frying pan over a medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot and shimmering, add the seasoned chicken in a single layer, taking care not to overcrowd the pan. If necessary, it’s best to cook it in two batches.
3. Sauté the chicken for about 5-7 minutes, turning the pieces occasionally, until they are golden-brown on all sides and cooked through. The internal temperature should be 74°C (165°F). Use a slotted spoon to remove the chicken from the pan and set it aside.
4. In the same pan, add the red onion wedges and chopped bell peppers. Cook for 3-4 minutes, stirring frequently, until they start to soften but retain a bit of their crispness. The flavourful remnants from the chicken will add a delicious taste to the vegetables.
5. Now, add the chopped courgette to the pan and stir-fry for an additional 2-3 minutes. We’re aiming for a tender-crisp texture, so be careful not to overcook it.
6. Lower the heat and return the cooked chicken to the pan. Add the halved cherry tomatoes and the Kalamata olives. Gently stir everything together to combine, allowing the tomatoes to warm up for a minute or so until they just begin to soften.
7. Remove the pan from the heat. Drizzle the fresh lemon juice over the entire dish and give it a final toss. This burst of acidity will wonderfully brighten up all the flavours.
8. To finish your beautiful mediterranean chicken stir fry, gently fold in the crumbled feta cheese and the chopped fresh parsley. The warmth from the pan will soften the feta just slightly. Serve immediately and enjoy!

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