Serves 1
Directions
- 1Season chicken with salt, pepper, half the oregano, and paprika.
- 2Heat 2 tbsp olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through.
- 3Remove chicken and set aside.
- 4Add remaining olive oil to the pan.
- 5Sauté onion for 2 minutes.
- 6Add bell peppers, zucchini, and broccoli.
- 7Stir-fry until tender-crisp (4–5 minutes).
- 8Stir in garlic, remaining oregano, and olives.
- 9Cook briefly.
- 10Return chicken to the pan along with cherry tomatoes.
- 11Toss and cook 2 minutes.
- 12Remove from heat and stir in lemon juice and zest.
- 13Adjust seasoning.
- 14Garnish with herbs and optional feta.
Ingredients
- 1 lb boneless, skinless chicken breast, bite-sized
- 3 tbsp extra-virgin olive oil, divided
- 1 small red onion, sliced
- 2 medium zucchini, sliced into half-moons
- 2 bell peppers (red and yellow), sliced
- 1 cup broccoli florets
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 0.5 cup Kalamata olives, halved
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- to taste Salt and black pepper
- 1 lemon (juice and zest)
- Fresh parsley or basil, chopped
- 0.5 cup crumbled feta cheese
Equipment
skillet
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