Mediterranean Chicken Summer Stir-Fry

  • Yield 8 servings

Here’s a summer sensation chicken dinner you can throw together in 20 minutes. Serve over angel hair pasta.

Holly Clegg


1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch slices
3 teaspoons dried oregano leaves, divided
Salt and pepper to taste
2 tablespoons olive oil
4 cups diced yellow squash (about 2 large)
4 cups diced zucchini (about 2 large)
1 onion, diced
2 tablespoons lemon juice
1 pint grape tomatoes, halved
1/4 cup sliced Kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled reduced-fat feta cheese


  1. Season chicken with 2 teaspoons oregano, salt and pepper.
  2. Heat olive oil over medium heat and cook chicken 3 minutes. Chicken should brown. Add squash, zucchini, and onion, stirring, and cook an additional 5 minutes.
  3. Combine lemon juice, tomatoes, olives and remaining 1 teaspoon oregano. Cook an additional 5 minutes or until chicken is cooked through and veggies are tender. Toss in parsley, cook one more minute, then plate and garnish with feta cheese.





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