Mediterranean Chicken Stir-Fry Recipe
Mediterranean Chicken Stir-Fry Recipe photo by Taste of Home
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Mediterranean Chicken Stir-Fry Recipe

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Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups water
  • 1 cup quick-cooking barley
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 teaspoons olive oil, divided
  • 1 medium onion, chopped
  • 2 medium zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 2 plum tomatoes, chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1 tablespoon minced fresh parsley

Nutritional Facts

403 calories: 1 cup chicken mixture with 3/4 cup barley, 12g fat (2g saturated fat), 63mg cholesterol, 498mg sodium, 44g carbohydrate (5g sugars, 11g fiber), 31g protein Diabetic Exchanges: 2 starch, 3 lean meat 1 vegetable 2 fat.


  1. In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
  2. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
  3. Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley. Yield: 4 servings.
Originally published as Mediterranean Chicken Stir-Fry in Simple & Delicious October/November 2011, p19

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed May. 17, 2015

"This is terrific!"

Reviewed Jul. 28, 2014

"This was good and wholesome, but could be improved upon immensely. First off, the chicken could be marinated prior to sauteeing. I also added some balsamic vinegar after cooking, but wish I would have thought of it while I was cooking. I'll make this again because it's so healthy with my modifications."

Reviewed Aug. 11, 2013

"Really liked this! A different take on stir fry. Will definitely add this to my rotation of regulars."

Reviewed Mar. 15, 2012

"I used rice instead of barley, followed the recipe otherwise and liked all the ingredients. However, I felt it lacked a cohesive flavor. Would increase the herbs, salt & pepper next time. My husband, however liked it as is."

Reviewed Oct. 22, 2011

"This recipe was a mixed bag. I liked it, but it didn't go over well with the younger members of my family, who are picky-eaters. I mis-read the recipe and served it with bulgur, and it tasted pretty good. It would be a good summer recipe."

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