Description
A vibrant dish featuring marinated chicken and fresh vegetables, tossed with herbs and olive oil for a delightful meal.
Ingredients
Scale
- 1.5 pounds chicken breast, cut into bite-sized pieces
- 3 cups fresh spinach
- 1.5 cups cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 medium yellow squash, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- Zest of 1 lemon
- Salt and black pepper to taste
Instructions
- Pat the chicken breast pieces dry with paper towels and season generously with salt, black pepper, and half the oregano.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken until golden-brown, about 5-6 minutes, then transfer to a plate.
- In the same skillet, add remaining olive oil, sauté minced garlic for 30 seconds, then add diced bell pepper and sliced squash; cook for 4-5 minutes.
- Add halved cherry tomatoes and cook for another 2 minutes; return seared chicken, add spinach, remaining oregano, and red pepper flakes. Toss and cook 2-3 minutes until spinach wilts.
- Remove from heat, sprinkle with lemon zest, and adjust seasonings to taste before serving hot.
Notes
Serve over couscous or quinoa, and garnish with parsley or feta cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg