Begin by chopping all your ingredients for the Mediterranean Chicken Stir Fry. Cut the chicken breasts into uniform, bite-sized pieces to ensure even cooking. Slice the zucchini into half-moons, dice the red bell peppers, and strip the red onion. Mince the garlic, halve the cherry tomatoes, and chop the sun-dried tomatoes.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped chicken pieces. Sear the chicken for about 5-6 minutes, or until golden brown and fully cooked (165°F). Stir occasionally to prevent sticking.

In the same skillet, add another tablespoon of olive oil if needed, then toss in the sliced red onion and minced garlic. Sauté for about 2 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant.

Now, add the sliced zucchini and diced red bell peppers to the skillet. Stir and cook for an additional 3-4 minutes, allowing the vegetables to soften while still retaining their crispness.

Return the seared chicken to the skillet, mixing it with the sautéed vegetables. Fold in the halved cherry tomatoes, kalamata olives, and a sprinkle of dried oregano, basil, and thyme. Stir everything together and let it cook for another minute.

Remove the skillet from heat and stir in the fresh lemon juice and crumbled feta cheese for a creamy, tangy finish.

Plate your Mediterranean Chicken Stir Fry while it’s still warm, garnishing it with freshly chopped parsley for an added touch.