Mediterranean Diet Spicy Chicken Stir-Fry
Elevate your weeknight dinner routine with this flavorful Mediterranean Diet Spicy Chicken Stir-Fry, a dish bursting with vibrant colors and bold spices. Tender strips of chicken are infused with smoked paprika, cumin, and a touch of heat from red chili flakes, perfectly complemented by a medley of crisp bell peppers, zucchini, juicy cherry tomatoes, and fragrant red onion. This quick and healthy recipe takes just 35 minutes from start to finish, making it an ideal option for busy schedules while adhering to the heart-healthy principles of the Mediterranean diet. Fresh garlic and parsley add a delightful aromatic touch, while a splash of fresh lemon juice ties it all together with bright, zesty notes. Serve this versatile stir-fry on its own or pair it with quinoa, farro, or whole-grain pita for a wholesome meal that’s packed with protein, nutrients, and irresistible spice. Perfect for those looking for a nourishing, gluten-free dinner idea with Mediterranean flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, sliced thin
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 0.5 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
1. Start by prepping all your ingredients. Slice the chicken breasts into thin strips and set aside. Cut the vegetables as specified and have them ready for assembly.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
3. Add the chicken strips to the skillet and sprinkle with smoked paprika, ground cumin, sea salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red onion and garlic, and sauté for 2 minutes until fragrant.
5. Add the red and yellow bell peppers, zucchini, and cherry tomatoes to the skillet. Sprinkle the vegetables with red chili flakes and a pinch of salt, and stir-fry for 5-6 minutes until tender but still crisp.
6. Return the cooked chicken to the skillet. Toss everything together and stir-fry for another 2-3 minutes to combine the flavors.
7. Remove the skillet from heat. Drizzle the lemon juice over the stir-fry and garnish with freshly chopped parsley.
8. Serve warm as is or alongside a side of quinoa, farro, or whole-grain pita bread for a complete Mediterranean meal.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.6 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2803 mg | 60% | |
*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.
