Mediterranean Chicken Summer Stir-Fry

Holly Clegg
  • Yield: 8 servings


1 1/2pounds boneless, skinless chicken breasts, cut into 1-inch slices
3teaspoons dried oregano leaves, divided
Salt and pepper to taste
2tablespoons olive oil
4cups diced yellow squash (about 2 large)
4cups diced zucchini (about 2 large)
1 onion, diced
2tablespoons lemon juice
1pint grape tomatoes, halved
1/4cup sliced Kalamata olives
1/4cup chopped fresh parsley
1/4cup crumbled reduced-fat feta cheese


  1. Season chicken with 2 teaspoons oregano, salt and pepper.
  2. Heat olive oil over medium heat and cook chicken 3 minutes. Chicken should brown. Add squash, zucchini, and onion, stirring, and cook an additional 5 minutes.
  3. Combine lemon juice, tomatoes, olives and remaining 1 teaspoon oregano. Cook an additional 5 minutes or until chicken is cooked through and veggies are tender. Toss in parsley, cook one more minute, then plate and garnish with feta cheese.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 183
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 51mg
  • Sodium 203mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 5g
  • Protein 23g