Mediterranean Diet Chicken Hibachi
Experience the fusion of vibrant Mediterranean flavors and sizzling hibachi-style cooking with this healthy and satisfying Mediterranean Diet Chicken Hibachi recipe. Featuring tender, marinated chicken breast, a colorful medley of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, and a tangy homemade hibachi sauce infused with lemon, garlic, and oregano, this dish is a nutritional powerhouse. Cooked to perfection in just 45 minutes, it's perfect for a quick weeknight dinner that's both delicious and diet-friendly. Drizzle with olive oil and finish with fresh parsley for a fresh, herbaceous touch. Low in sodium and high in flavor, this recipe is a must-try for fans of Mediterranean cuisine and hibachi-inspired meals alike!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic
- 2 medium Assorted bell peppers
- 1 medium zucchini
- 1 medium red onion
- 1 cup cherry tomatoes
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by cutting the chicken breast into bite-sized cubes. Place the cubes in a shallow bowl and season with lemon juice, minced garlic, salt, and pepper. Set aside to marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables by slicing the bell peppers, zucchini, and red onion into thin strips. Halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, soy sauce, honey, and dried oregano to create the hibachi sauce.
Heat a flat iron skillet or large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add the chicken pieces and cook for about 5-7 minutes, stirring frequently, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of olive oil, then add the bell peppers, zucchini, and red onion. Sauté the vegetables for about 5 minutes, until they are tender-crisp.
Add the cherry tomatoes to the vegetables and continue to cook for another 2 minutes.
Return the cooked chicken to the skillet with the vegetables. Pour the hibachi sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes.
Remove the skillet from heat, sprinkle fresh parsley over the top, and serve the Mediterranean Diet Chicken Hibachi immediately.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.5 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3007 mg | 64% | |
*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.
