Greek Chicken Skillet

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PREP: 10 minutes

COOK: 10 minutes

Dairy-Free, Gluten-Free, Egg-Free, Nut-Free


1 tbsp
avocado oil
boneless skinless chicken breasts, cut into 1 inch cubes
white onion, diced
red bell pepper, diced
orange bell pepper, diced
zucchini, diced
1 cup
cherry tomatoes, halved
1/4 cup
pitted Kalamata olives
1 tbsp Greek seasoning
lemon, juice
Salt and pepper to taste


In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it is golden brown and reaches an internal temperature of 165ºF. Remove the chicken from the skillet and set it aside.

Add the onion, red bell pepper, orange bell pepper, and zucchini to the skillet. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Return the chicken to the skillet and stir in the cherry tomatoes and Kalamata olives. Stir in the Greek seasoning and lemon juice. Season the mixture with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)180
Total Fat (g)8
Saturated fat (g)1
Sodium (mg)630
Total Carbohydrate (g)12
Dietary Fiber (g)4
Total Sugars (g)6
Protein (g)16
Calcium (mg)52
Iron (mg)2
Potassium (mg)566