Mediterranean Chicken Stir Fry with Spinach and Cherry Tomatoes
A quick, high-protein skillet dinner with lean chicken, fresh spinach, and sweet cherry tomatoes in a bright lemon-oregano finish.
Equipment
- Large skillet
- Cutting board
- Chef's knife
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 pint cherry tomatoes halved
- 5 oz fresh spinach roughly chopped if large
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 1 lemon zest and juice
- salt and black pepper to taste
- 1/2 cup feta cheese crumbled, optional
- fresh oregano or parsley for garnish
Instructions
- Pat chicken dry and season with salt, pepper, oregano, and smoked paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 6 minutes, turning once, until golden and cooked through. Transfer to a plate.
- Add remaining oil to the skillet. Stir in garlic and cook 30 seconds until fragrant.
- Add cherry tomatoes and cook 2 to 3 minutes until slightly softened.
- Stir in spinach, oregano, smoked paprika, and red pepper flakes. Cook until spinach wilts, 2 to 3 minutes.
- Return chicken to the skillet. Add lemon zest and juice, then season with salt and pepper to taste.
- Top with feta and fresh herbs if using. Serve immediately.
Notes
- For extra vegetables, add sliced bell peppers or zucchini with the tomatoes.
- Use chicken thighs for richer flavor and more moisture.
- Skip feta or use dairy-free cheese for a dairy-free version.