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Zartes Hähnchenbrustfilet gebraten mit frischer Zitrone, sonnengereiften Kirschtomaten, aromatischen Kalamata-Oliven und cremigem Feta. Ein leichtes und schnelles Sommergericht in unter 25 Minuten!
Preparation method
Preparation
Pat the chicken breast fillet dry and cut it into bite-sized pieces. Rinse the lemon with hot water, slice half of it into thin slices and squeeze the juice from the other half. Finely chop the garlic cloves and halve the cherry tomatoes.
Marinate the cut chicken with 1 tbsp olive oil, half of the chopped garlic, dried oregano, and a pinch of table salt and black pepper.
Cooking in the pan
Heat the remaining olive oil in a large pan over medium-high heat. Add the marinated chicken pieces and sear for about 5–6 minutes on all sides until golden brown and juicy. Then remove from the pan and set aside briefly.
Chef's tip
For an extra fresh touch, grate a little organic lemon zest directly over the finished dish before squeezing the lemon.
Leftovers can be easily stored in the refrigerator and taste excellent the next day served cold as a Mediterranean salad.
30 min
Under an hour
