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Greek Chicken and Brussels Sprouts Skillet | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Knusprig gebratenes Hähnchenbrustfilet trifft auf nussig-herben Rosenkohl, verfeinert mit frischem Knoblauch, getrocknetem Oregano, spritziger Zitrone und cremig geschmolzenem Feta. Ein schnelles griechisches Feierabendgericht in unter 25 Minuten!
Preparation method
Pat the chicken breast fillet dry and cut into bite-sized pieces. Clean the Brussels sprouts, trim the stalks slightly, and cut the sprouts in half. Peel the red onion and cut into thin wedges. Finely chop the garlic cloves. Wash the organic lemon with hot water, finely grate some zest, and squeeze 2 tbsp of juice.
Heat 1 tbsp of olive oil in a wide skillet. Sear the chicken in it over high heat for 4 to 5 minutes all over, season with a little salt, pepper, and half of the dried oregano. Then remove from the skillet and set aside on a plate.
Add the remaining olive oil (1 tbsp) to the same skillet. Place the halved Brussels sprouts cut-side down into the hot skillet and fry over medium-high heat for 4 to 5 minutes until golden brown. Add the onion wedges and garlic and sauté for 2 minutes.
Chef's tip
For extra roasted aromas, do not turn the Brussels sprouts too early, so that the cut surfaces form a golden-brown, nutty crust.
If you like it spicy, you can add a pinch of chili flakes along with the oregano.
30 min
Under an hour
