Ingredients
Main ingredients
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tbsp Extra virgin olive oil, divided for cooking
- to taste Salt & black pepper
- 2 medium Zucchini, sliced into half-moons
- 2 Red bell peppers, diced into chunks
- 1 large Red onion, sliced into strips
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 4 cloves Garlic, minced
- 1/4 cup Sun-dried tomatoes, chopped
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 1 whole Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tbsp Fresh parsley, optional garnish
Method
Preparation
- Prep all the ingredients first. Chop everything to save time while cooking.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, seasoning them with salt and black pepper. Cook until they turn golden and are cooked through, about 5-7 minutes.
- Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining olive oil. Sauté the red onion and minced garlic for about 2-3 minutes until they become fragrant.
- Add the zucchini, red bell peppers, sun-dried tomatoes, and halved cherry tomatoes. Cook for another 5-7 minutes until the vegetables are tender.
- Return the chicken to the pan, season with oregano, basil, thyme, and toss everything together. Squeeze fresh lemon juice over the dish, then mix in the olives and crumbled feta.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 6gSodium: 800mgFiber: 6gSugar: 5g
Notes
This dish is wonderfully versatile! Serve it over a bed of rice, quinoa, or even a fresh green salad for a complete meal. Great for family dinners or entertaining guests. Store leftovers in an airtight container in the refrigerator for up to three days.
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