Name: Mediterranean Chicken & Veggie Stir-Fry Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 2 tbsp extra virgin olive oil, divided; 1 red bell pepper, sliced; 1 medium zucchini, halved lengthwise and sliced; 1 cup cherry tomatoes, halved; 2 garlic cloves, minced; 2 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cooked quinoa; 1/4 cup fresh parsley, chopped; 1 lemon, cut into wedges

Mediterranean Chicken & Veggie Stir-Fry Bowl

ZestyFig4921

This Mediterranean Chicken & Veggie Stir-Fry Bowl is the perfect weeknight dinner for anyone looking to eat lighter without sacrificing flavor. Inspired by the vibrant, fresh flavors of the Mediterranean coast, this dish features juicy chicken breast, colorful vegetables, and a sprinkle of herbs, all brought together in a quick stir-fry. Cooking everything at a high heat keeps the veggies crisp and chicken tender, while finishing with fresh lemon juice and parsley adds a burst of brightness. It's a satisfying, protein-packed meal that feels fresh and indulgent but supports your weight loss goals. Plus, it’s easy enough for any beginner to master!

Ingredients

Instructions

Pat chicken pieces dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Set aside.
Heat a large nonstick skillet over high heat until just smoking. Add 1 tbsp olive oil and swirl to coat. Add chicken in a single layer and cook, tossing constantly, until golden and just cooked through, about 5-6 minutes. Transfer chicken to a plate and cover to keep warm.
Reduce heat to medium-high. Add remaining 1 tbsp olive oil to the pan. Add bell pepper and zucchini, and cook, tossing frequently, until slightly softened and charred in spots, 3-4 minutes.
Add garlic, cherry tomatoes, oregano, and smoked paprika. Cook, stirring, until fragrant and tomatoes just begin to soften, 2-3 minutes.
Return chicken and any juices to the pan. Toss everything together and heat through, about 1 minute. Remove from heat and finish with a squeeze of lemon and a drizzle of olive oil, if desired.
Serve stir-fry over warm quinoa. Garnish with fresh parsley and extra lemon wedges.