Name: Mediterranean Chicken & Vegetable Sauté
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces; 2 tbsp extra virgin olive oil; 1 large red bell pepper, sliced; 1 medium zucchini, sliced into half-moons; 1 small red onion, sliced; 2 cups cherry tomatoes, halved; 3 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp smoked paprika; Salt and black pepper, to taste; Juice of 1 lemon; 1/4 cup chopped fresh parsley

Mediterranean Chicken & Vegetable Sauté

MintyBowl7734

This Mediterranean Chicken & Vegetable Sauté is designed to excite your taste buds and support your low-carb, diabetic meal goals. Using the 'wok hei' principle from Mediterranean stir-fry, the chicken is seared at high heat for deep flavor and tenderness, while vibrant California vegetables keep the dish fresh, colorful, and satisfying. The balance of juicy chicken, sweet peppers, tangy tomatoes, and zesty lemon creates a dinner that's both hearty and light, perfect for a weekday meal. Each bite is packed with lean protein, fiber, and classic Mediterranean spices—making it nourishing, easy, and delicious!

Ingredients

Instructions

Pat chicken thighs dry and season with salt, pepper, and smoked paprika.
Heat 1 tbsp olive oil in a large skillet over high heat until just smoking. Add chicken in a single layer. Sauté for 3-4 minutes, turning once, until golden brown and cooked through. Remove to a plate.
Lower heat to medium-high. Add remaining 1 tbsp olive oil to the pan. Add red onion and bell pepper. Sauté, tossing frequently, for 3 minutes until softened slightly.
Add zucchini and garlic. Cook, tossing often, another 2-3 minutes.
Return chicken to skillet along with cherry tomatoes and oregano. Toss and cook for 2-3 more minutes, until tomatoes just begin to soften.
Turn off heat. Squeeze lemon juice over the dish and sprinkle with parsley. Toss to combine and serve hot.