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Greek Chicken and Chickpea Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet kombiniert mit zarten Kichererbsen, fruchtigen Kirschtomaten, frischem Babyspinat und cremigem Feta. Ein schnelles griechisches Pfannengericht voller Eiweiß und mediterraner Frische – in nur 20 Minuten fertig.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut it into bite-sized pieces. Rinse the chickpeas in a colander and drain well. Halve the cherry tomatoes, finely chop the garlic, and wash the baby spinach.
In a bowl, combine the chicken pieces with 1 tbsp olive oil, half of the chopped garlic, 1 tsp dried oregano, and a pinch each of salt and pepper.
Cooking in the Pan
Heat the remaining olive oil (1 tbsp) in a large skillet. Add the marinated chicken pieces and sear over medium-high heat for about 4 to 5 minutes all over until lightly browned and almost cooked through.
Chef's tip
Warm pita bread or a creamy dollop of tzatziki goes wonderfully with this dish.
Perfect for meal prep: This dish can easily be stored in the refrigerator until the next day and tastes great lukewarm as well.
30 min
Under an hour
