Greek Skillet Chicken with Chickpeas and Feta | Quick Dinner
(0)
25 min
Quick
Sezamo
O rețetă grecească delicioasă, hrănitoare și gata în doar 25 de minute. Bucățile suculente de piept de pui sunt rumenite la tigaie cu năut fraged, roșii cherry dulci și usturoi aromat, asezonate cu oregano și lămâie proaspătă, totul desăvârșit cu brânză feta cremoasă și pătrunjel verde.
Preparation method
Ingredient preparation
Pat the chicken breast dry with a paper towel and cut it into roughly 3 cm cubes. Drain the canned chickpeas and rinse them under cold running water, then leave them to drain in a sieve. Wash the cherry tomatoes and cut them in halves. Peel the garlic cloves and finely chop or crush them.
Season the chicken cubes with half of the sea salt, ground black pepper, and dried oregano. Wash the lemon thoroughly, finely grate the yellow zest, and squeeze the juice from half of the lemon, reserving the other half cut into wedges for serving.
Skillet cooking
Heat 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium-high heat. Add the chicken breast pieces and brown them for 5-6 minutes on all sides until golden and nearly cooked through. Temporarily remove the chicken onto a warm plate.
Chef's tip
For an even richer flavor, you can add a few pitted Kalamata olives to the skillet along with the chickpeas.
Store leftovers in the refrigerator in an airtight container for up to 3 days; when reheating, add a tablespoon of water and a few drops of fresh lemon juice.
15 min
Under an hour
