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Greek Spanakopita-Style Chicken
(0)
20 min
Quick
Knuspr-Küche
Zart angebratene Hähnchenbrustfilets auf einem aromatischen Bett aus frischem Babyspinat, feinen Frühlingszwiebeln, Knoblauch und Dill – vollendet mit cremig-würzigem Feta, gerösteten Pinienkernen und einem Spritzer frischer Zitrone. Inspiriert vom beliebten griechischen Pita-Klassiker, aber leicht, kohlenhydratarm und in nur 20 Minuten servierfertig in der Pfanne zubereitet!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized medallions or strips. Season with 1 pinch of table salt and 1 pinch of black pepper. Wash the baby spinach and drain well. Slice the spring onions into thin rings, finely chop the garlic, remove the thick stems from the fresh dill, and coarsely chop it. Rinse the organic lemon under hot water and cut into wedges.
Toast the pine nuts in a large pan without fat over medium heat for 2–3 minutes until golden brown. As soon as they become fragrant, remove them from the pan and set aside on a plate.
Cooking in the pan
Heat 1 tbsp of olive oil in the same pan over medium-high heat. Add the seasoned chicken pieces and sear for 3–4 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm briefly.
Chef's tip
For even more Mediterranean flavor, you can grate some fresh lemon zest over the finished dish at the end.
Fresh crusty flatbread or warm pita bread goes perfectly with this to soak up the delicious herb juices.
30 min
Under an hour
