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Greek Lemon Chicken with Beans | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich aromatisches Feierabendgericht aus der griechischen Küche: Zartes Hähnchenbrustfilet trifft auf weiße Cannellini-Bohnen, fruchtige Kirschtomaten und feinen Feta. Abgerundet mit frischem Zitronensaft, Oregano und Dill entsteht in nur 20 Minuten eine proteinreiche, mediterrane Pfanne.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces. Season all over with half of the dried oregano, as well as some salt and pepper.
Finely chop the garlic cloves. Wash and halve the cherry tomatoes. Drain the white beans in a colander and rinse briefly with cold water. Wash the lemon in hot water, finely grate the zest, and squeeze out the juice. Finely chop the dill.
Cooking in the Pan
Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces and fry for about 5–6 minutes until golden brown and juicy all over.
Chef's tip
For an even creamier sauce, you can gently mash a few of the white beans in the pan using a fork.
If you love olives, add a handful of Kalamata olives to the pan along with the tomatoes.
30 min
Under an hour
