Mediterranean Chicken Summer Stir-Fry

Holly Clegg
  • Yield: 8 servings


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



Nutritional Info *per serving

  • Calories 183
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 51mg
  • Sodium 203mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 5g
  • Protein 23g