Mediterranean Chicken Summer Stir-Fry
Holly Clegg
- Yield: 8 servings
Ingredients
- 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
Instructions
- Season chicken with 2 teaspoons oregano, salt and pepper.
- 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.
- 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