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Mediterranean Lemon Chicken Skillet | Quick Summer Delight
(0)
20 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet trifft auf aromatische Kirschtomaten, sonnenverwöhnte Kalamata-Oliven und cremig geschmolzenen Feta. Verfeinert mit frischer Zitrone, Knoblauch und duftendem Basilikum ist dieses mediterrane Blitzgericht in nur 20 Minuten auf dem Tisch – perfekt für einen leichten, proteinreichen Sommerabend!
Preparation method
Preparation
Rinse the chicken breast filet under cold water, pat dry with paper towels, and cut into bite-sized pieces. Wash and halve the cherry tomatoes. Peel and finely chop the garlic. Wash the lemon under hot water, finely grate some zest, and then squeeze the juice of half a lemon.
In a bowl, mix the chicken with 1 tbsp olive oil, dried oregano, lemon zest, half of the chopped garlic, and a pinch of salt and pepper, and let it marinate briefly.
Cooking
In a large skillet, heat the remaining olive oil (1 tbsp) over medium-high heat. Add the marinated chicken and fry on all sides for about 5–6 minutes until golden brown and juicy.
Chef's tip
Tip for extra freshness: You can further refine the dish with a little grated lemon zest or a pinch of chili flakes for a subtle kick.
Side dish recommendation: This pairs wonderfully with crispy ciabatta, Greek pita bread, or fluffy Basmati rice to soak up the delicious Mediterranean sauce.
Ingredients
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