Skillet Meal: Mediterranean Style Sauteed Chicken and Zucchini

This easy Mediterranean style skillet dish of bold flavored chicken and vegetables comes together in under 30 minutes!

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Anyone on the Mediterranean diet?  Well I have the perfect dish for you.  Even if you are not on this diet but love the flavors of the Mediterranean you can't go wrong with this bold flavored skillet dish!

I hate doing dishes so when I can get my hands on a good skillet dish I'm all over it!  I love cooking with chicken because it is packed with protein and cooks quickly.  I use it in this dish along with fresh vegetables, spices, and herbs to create a flavor packed Mediterranean style dish in under 30 minutes.  The technique you will be using here is similar to a stir fry.  

First up is cooking the spiced up chicken pieces, removing them and then cooking up the vegetables.  Adding more spice so the whole dish gets packed with flavor.  Adding back the chicken and their juices and then finishing up the dish with some lemon juice, fresh tomatoes, and some basil.  Quick and simple is the name of the game here tonight.

This uses great Mediterranean spices such as oregano, coriander, cumin, and paprika.  They lend great bold flavor to both the chicken and the vegetables.  I also threw in some chickpeas for added protein and texture.  This dish is loaded with fresh ingredients so you can't go wrong.  And if anything cooks in under 30 minutes and tastes fantastic, that's a winner in my book.

Enjoy! 


Mediterranean Style Sauteed Chicken and Zucchini

serves 4

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb boneless skinless chicken breasts, cut into bite sized cubes
olive oil
½ medium red onion, thinly sliced
5 garlic cloves, minced and divided
1 bell pepper, sliced into sticks
2 zucchini, halved length-wise, sliced into ½ moons
1 cup chickpeas (from a 14 oz can, drained and rinsed)
1 ½ cups cherry tomatoes, halved
Kosher salt and pepper
1 large lemon
5-6 basil leaves, rough chopped

In a small bowl mix the first four spices together well.  Sprinkle 2 teaspoons of the spice mixture over the chicken pieces, coating well.  Set the rest of the spice mixture aside for the vegetables.

In a large skillet heat a couple of tablespoons of olive oil over medium high heat until hot.  Add the chicken and cook about 5 minutes until pieces are browned and cooked through.  Stir often.  Remove chicken to a plates and set aside.

Add another tablespoon of olive oil to the skillet and add the onion and garlic.  Cook for several minutes, stirring frequently until the onion has soften.  Don't let the garlic burn.  Add the bell pepper, zucchini, and chickpeas and the remainder of the spice mixture, stirring to combine.  Cook about 7-8 minutes until the vegetables have browned and are starting to soften but are still crisp.  

Return the chicken and any accumulated juices back to the skillet.  Add the tomatoes, season with salt and pepper, and add the juice of one lemon.  Stir until combined and everything is heated through.  Top with the fresh basil, then serve.