A vibrant, healthy, and quick 30-minute Mediterranean chicken and vegetable skillet, bursting with fresh flavors.
★★★★★
5 from 1 review
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Calories420 kcal
📝 Ingredients
👩🍳 Instructions
1
Pat chicken cubes dry. In a bowl, toss chicken with 1 tbsp olive oil, oregano, smoked paprika, garlic powder, salt, and pepper. In another bowl, toss bell peppers, zucchini, and red onion with remaining 1 tbsp olive oil, salt, and pepper.
2
Heat a large skillet over medium-high heat. Add seasoned chicken in a single layer (cook in batches if needed). Cook for 3-4 minutes per side until golden brown and almost cooked through. Remove chicken and set aside.
3
Add tossed bell peppers, zucchini, and red onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and get a slight char.
4
Return chicken to the skillet. Add halved cherry tomatoes and Kalamata olives (if using). Stir and cook for another 3-5 minutes, until chicken is fully cooked and tomatoes soften.
5
Remove from heat. Squeeze fresh lemon juice over the entire dish. Taste and adjust seasoning. Garnish with fresh parsley and crumbled feta, if desired. Serve immediately.
💡 Notes
For a spicier kick, add a pinch of red pepper flakes with the vegetables. This dish pairs beautifully with quick-cooking couscous or a simple green salad. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
