Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the ingredients by cutting 400 grams of boneless, skinless chicken breast into 1-inch pieces, peeling and dicing 500 grams of sweet potatoes into 1/2-inch cubes, slicing 1 large red onion into thin wedges, dicing 1 red bell pepper, and dicing 1 green bell pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or skillet over high heat until shimmering, then add the diced sweet potatoes and cook for 8 minutes, tossing frequently, until lightly browned and tender-crisp.

3. 3

   Add the prepared chicken breast pieces to the wok with the sweet potatoes and cook for 5 minutes, continuing to toss, until the chicken is browned on all sides.

4. 4

   Incorporate the sliced red onion, diced red bell pepper, and diced green bell pepper into the wok and continue to stir-fry for 4 minutes until the vegetables are vibrant and slightly softened.

5. 5

   Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

6. 6

   Remove the wok from the heat and gently fold in 0.5 cup of halved Kalamata olives, 0.25 cup of crumbled feta cheese, and the juice of 1 whole lemon.

7. 7

   Serve the Aegean Wok-Tossed Chicken and Sweet Potato Skillet immediately, garnished with fresh parsley if desired.