Popular
Latest From the Show
How To Make Mediterranean Chicken Stir-Fry By Kelsey Nixon
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
A seasoned yogurt marinade tenderizes lean chicken breast in this veggie-packed stir-fry dinner from Kelsey Nixon, host of BYUtv's "Dinner Takes All."
Ingredients
For the chicken:
- ¼ cup olive oil, plus 1 tablespoon, divided
- ¼ cup greek yogurt
- 3 lemons, zested and juiced, divided
- 1 tablespoon greek seasoning
- ½ teaspoon cracked black pepper
- 1 pound chicken breast, trimmed and thinly sliced
- 2 cloves garlic, minced
- 2 bell peppers, cored and sliced
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup olives, pitted
- ¼ cup red wine vinegar
For serving:
- Cooked grains (rice, farro, bulgar)
- 1 tablespoon fresh dill, minced
- ½ cup diced cucumber
- Feta cheese, for garnish
Yield
Serves: 4 to 6
Preparation
Combine ¼ cup olive oil, the greek yogurt, juice and zest of 2 lemons, the greek seasoning and pepper in a large resealable plastic bag. Add chicken and seal, then massage the bag to ensure that the marinade is mixed thoroughly and coats the chicken. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
In a large skillet or wok, heat 1 tablespoon olive oil over high heat until very hot. Add the chicken and stir-fry until the chicken is almost cooked through and begins to brown, about 2 minutes. Add the garlic, bell peppers, and onion and stir-fry until the vegetables begin to soften, about 5 minutes. Add the tomatoes and olives and continue to stir-fry until the chicken is cooked through and the vegetables are tender, 1 to 2 minutes longer.
In a large liquid measuring cup, whisk together the remaining lemon zest and juice and red wine vinegar and add to skillet. Cook until the sauce thickens, about 2 to 3 minutes.
Serve over cooked grains and garnish with fresh dill, cucumber, and feta cheese.