Name: Mediterranean Chicken and Vegetable Stir-Fry with Lemon Herb Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, thinly sliced; 2 tbsp olive oil, divided; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, thinly sliced; 2 small zucchini, sliced into half moons; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1 lemon, zested and juiced; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste

Mediterranean Chicken and Vegetable Stir-Fry with Lemon Herb Sauce

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This Mediterranean Chicken and Vegetable Stir-Fry delivers vibrant flavors and beautiful colors for a dinner that feels both fresh and satisfying. The technique of cooking over high heat in a wok or large skillet ensures your chicken stays juicy and the vegetables keep a lovely bite and slight char. Finishing with a lemon-herb sauce brightens every bite, and the simple spice blend adds a distinctly Mediterranean flair. With minimal prep, easy steps, and ingredients you can find in any California grocery store, this is a dish you'll want to make all year round. It's perfect for a quick weeknight meal that doesn't skimp on taste or nutrition.

Ingredients

Instructions

Pat chicken slices dry and season with salt, pepper, and half the oregano and thyme. Set aside.
Heat 1 tbsp olive oil in a large skillet or wok over high heat until just smoking. Add the chicken in a single layer (cook in two batches if needed to avoid crowding) and stir-fry, tossing constantly, for 4-5 minutes until golden and just cooked through. Transfer to a plate.
Add remaining 1 tbsp olive oil to the pan. Add garlic, red and yellow bell peppers, red onion, and zucchini. Stir-fry over high heat, tossing constantly, until vegetables are slightly charred and just tender, about 5-6 minutes.
Return chicken to the pan. Sprinkle with remaining oregano, thyme, smoked paprika, and lemon zest. Toss everything together for 1 minute so flavors meld.
Remove from heat. Squeeze lemon juice over the stir-fry, sprinkle with fresh parsley, and toss one last time. Taste and season with more salt or pepper as needed. Serve warm.