Full credit for this lovely dish goes to Wendy Gilbert.
A fresh and wholesome stir-fry with juicy chicken, vibrant vegetables, and aromatic herbs — all cooked in heart-healthy olive oil. Enjoy!
Ingredients:
- 2 tbsp extra virgin olive oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons (optional)
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt & black pepper to taste
- Juice of 1/2 lemon
- 1 tbsp chopped fresh parsley or basil (for garnish)
- Optional: crumbled feta or olives for topping
Preparation:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, pepper, oregano, and cumin. Cook for 5–6 minutes until golden and fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tbsp olive oil. Add garlic, onion, broccoli, red pepper, and zucchini (if using). Sauté for 5–6 minutes until vegetables are tender-crisp.
Return cooked chicken to the skillet. Toss everything together and cook for another 1–2 minutes to heat through. Squeeze in fresh lemon juice for brightness.
Top with chopped parsley or basil. Optional: sprinkle with
crumbled feta or a few sliced olives for added Mediterranean flair.
Blessed be… and happy cooking!