Greek Chicken Zucchini Skillet
Greek Chicken Zucchini Skillet with juicy chicken, veggies, olives, and feta cheese in one pan. Easy, high protein dinner ready in 35 minutes!
Servings: 6 servings
Calories: 335kcal
Ingredients
For Chicken:
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces (3 large chicken breasts)
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
For Zucchini:
- 2 pounds zucchini diced
- 2 large bell peppers chopped
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons oregano dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
For Skillet:
- 1 large tomato chopped
- 1 large garlic clove grated
- 1/3 cup parsley finely chopped
- 1/2 cup Kalamata olives pitted
- 1/2 cup red onion finely chopped
- 3/4 cup feta cheese crumbled
- Lemon juice, tzatziki, rice and pita bread for serving
Instructions
- Cook chicken: Preheat large skillet on medium-high heat and swirl oil to coat. Add chicken, sprinkle with salt and pepper, and cook for 8-10 minutes or until tender, stirring a few times.
- Sprinkle with oregano, thyme and red pepper flakes. Cook for another 1-2 minutes, stirring a few times. Transfer to a large plate and set aside.
- Cook zucchini: Return skillet to the stove and swirl oil to coat. Add zucchini and bell peppers, sprinkle with salt, pepper, oregano, thyme and red pepper flakes. Cook for 5 minutes, stirring a few times.
- Finish the skillet: Return previously cooked chicken to the skillet along with tomato, garlic and parsley, then stir to combine.
- Turn off heat and add evenly the olives, red onion and feta cheese on top. You can also squeeze the lemon juice.
- Serve hot or cold with rice, pita, tzatziki or on its own with tzatziki for a low carb-high protein meal.
Notes
- Store: Refrigerate covered for up to 3 - 4 days. Do not freeze.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.
- Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.
Nutrition
Calories: 335kcal | Carbohydrates: 13g | Protein: 30g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 600mg | Fiber: 4g | Sugar: 8g