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Greek Turkey & Zucchini Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Putenbruststreifen treffen auf knackige Zucchini, aromatische rote Zwiebeln und cremigen Feta. Mit frischer Minze, getrocknetem Oregano und Zitrone verfeinert – ein aromatisches griechisches Pfannengericht für den schnellen Feierabend.
Ingredients
Preparation method
Preparation
Rinse the turkey breast under cold water, pat dry with paper towels, and cut into bite-sized strips. Season with 1 pinch of fine table salt, 1 pinch of ground black pepper, and half of the oregano.
Wash the zucchini, cut in half lengthwise, and slice into half-moons about 0.5 cm thick. Peel the red onion and cut into thin strips. Peel the garlic cloves and finely chop. Wash the fresh mint, shake dry, and roughly chop. Rinse the lemon with hot water and squeeze out half of the juice. Roughly crumble the feta with your hands.
Cooking in the pan
Heat 1 tbsp of olive oil in a large pan over medium to high heat. Add the seasoned turkey breast strips and sear for 3–4 minutes all around until lightly browned but still tender. Remove the meat from the pan and set aside briefly on a plate.
Chef's tip
For even more Mediterranean variety, you can also add a handful of Kalamata olives or halved cherry tomatoes to the pan.
Make sure not to sear the turkey meat for too long so that it remains wonderfully juicy and tender.
30 min
Under an hour
