Mediterranean Chicken and Artichoke Stir Fry
Bursting with vibrant Mediterranean flavors, this Mediterranean Chicken and Artichoke Stir Fry is a quick and healthy one-pan meal perfect for busy weeknights. Tender, seasoned chicken strips are sautéed to golden perfection and paired with a medley of marinated artichoke hearts, roasted peppers, cherry tomatoes, and briny Kalamata olives. Fresh baby spinach adds a nutritious touch, while fragrant garlic, oregano, and paprika infuse every bite with irresistible taste. The optional crumbled feta cheese delivers a creamy tanginess, and a squeeze of lemon brightens up the dish. Ready in just 35 minutes, this gluten-free recipe is a colorful, satisfying dinner that's as nourishing as it is easy to prepare.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 cup Marinated artichoke hearts
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 piece Red bell pepper, sliced into strips
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and halved
- 2 cups Baby spinach
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Feta cheese, crumbled (optional)
- 4 pieces Lemon wedges (for serving)
Instructions
Cut the chicken breasts into small, bite-sized strips. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and season with oregano, paprika, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the minced garlic and cook for 30 seconds, until fragrant, being careful not to burn it.
Add the red bell pepper strips and cook for 3 minutes, until they begin to soften.
Stir in the cherry tomatoes, Kalamata olives, and marinated artichoke hearts. Cook for another 2-3 minutes until the tomatoes start to release their juices.
Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Return the cooked chicken to the skillet and toss everything together to combine. Cook for an additional 2 minutes to allow the flavors to meld.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the stir fry.
If desired, top with crumbled feta cheese for added creaminess and tang.
Serve the Mediterranean Chicken and Artichoke Stir Fry warm with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.9 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
