Mediterranean Stir Fry
A quick and cozy Mediterranean stir fry with bright flavors of roasted red peppers, olives, and a lemon-herb punch, perfect for busy weeknights.
Ingredients
Protein
- 1 pound boneless chicken thighs or tofu, cut into bite-sized pieces Chicken is richer; tofu keeps it vegetarian.
Vegetables
- 1 large red onion, thinly sliced Adds sweetness and color.
- 3 cloves garlic, minced Fresh garlic adds depth.
- 1 red bell pepper, julienned Roasted-sweet flavor.
- 1 yellow bell pepper, julienned For brightness.
- 1 cup cherry tomatoes, halved They burst and make the sauce.
- 1/2 cup pitted Kalamata olives, halved Swap green olives if you prefer a milder brine.
- 1/2 cup artichoke hearts, quartered Canned or jarred works well.
Flavorings
- 1 each lemon, zested and juiced For acidity and brightness.
- 1 teaspoon dried oregano Or 1 tablespoon fresh.
- 1/2 teaspoon smoked paprika Optional for a warm, smoky note.
- to taste salt and black pepper
- as needed fresh parsley and/or basil, roughly chopped For garnish.
Serving Suggestions
- cooked couscous, rice, or crusty bread To serve.
Instructions
Cooking
- Pat the chicken or tofu dry and season with salt, pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- When the oil shimmers, add the protein in a single layer and sear until golden and cooked through (about 4-6 minutes for tofu, 6-8 for chicken). Remove and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Toss in the sliced red onion and sauté until it softens and starts to caramelize—about 3 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant; then add the julienned bell peppers. Sauté until the peppers soften but still hold a bit of bite—about 2–3 minutes.
- Add the cherry tomatoes, Kalamata olives, and artichoke hearts. Lower the heat to medium and let the tomatoes release their juices.
- Return the cooked chicken or tofu to the pan. Zest the lemon over the skillet, squeeze in the lemon juice, sprinkle the oregano, and toss everything together.
- Cook for another minute so the flavors marry. Taste and adjust salt and pepper.
- Finish with a generous handful of chopped parsley or basil. Serve immediately over couscous, rice, or with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. This recipe freezes well if you leave out the herbs and add them fresh after reheating.