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Greek Chicken and Aubergine Skillet | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen und goldbraun angebratene Aubergine vereinen sich in dieser schnellen griechischen Pfanne mit saftigen Kirschtomaten, aromatischem Oregano und cremig geschmolzenem Feta. Ein unkomplizierter Feierabend-Klassiker voller mediterranem Geschmack in nur 25 Minuten.
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized strips. Wash and trim the aubergine and cut into approx. 1.5 cm cubes. Wash the cherry tomatoes and cut in half. Peel and finely chop the garlic. Coarsely crumble the feta with your fingers or a fork.
Sautéing & cooking
Heat half of the olive oil in a large non-stick pan over medium-high heat. Sear the chicken strips for about 4–5 minutes on all sides until golden brown. Season with a little salt and pepper, remove from the pan, and set aside briefly.
Add the remaining olive oil to the pan and sauté the aubergine cubes over medium heat for about 6–8 minutes until soft and nicely browned all over. Add the chopped garlic and dried oregano and cook for about 1 minute until wonderfully fragrant.
Chef's tip
To help the aubergine cubes brown nicely and absorb less oil, make sure the pan is well heated before adding them and avoid stirring too often during the first few minutes.
If you enjoy a fresh, tangy touch, drizzle the dish with a few drops of fresh lemon juice just before serving.
30 min
Under an hour
