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Greek Chicken and Beetroot Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen treffen auf aromatische Rote Bete, verfeinert mit Olivenöl, Knoblauch, frischem Dill und sonnigem Zitronensaft. Knackig geröstete Walnüsse und cremig zerbröckelter Feta runden diesen griechischen Pfannen-Klassiker perfekt ab. In nur 20 Minuten servierfertig!
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized strips. Cut the pre-cooked beetroot into approx. 1.5 cm cubes. Halve the red onion and cut into thin strips. Peel and finely chop the garlic cloves. Wash the fresh dill, shake dry, and roughly chop. Rinse the lemon with hot water, finely grate some zest, and squeeze out 2 tbsp of juice.
Instructions
In a large skillet without adding any fat, toast the walnuts over medium heat for 2 minutes until fragrant. Then transfer to a plate and set aside.
Heat 1 tbsp of extra virgin olive oil in the same skillet. Add the chicken breast strips, season with a pinch of fine table salt and ground black pepper, and sear over medium to high heat for 4 to 5 minutes on all sides until lightly browned. Then remove from the skillet and briefly set aside.
Chef's tip
Using pre-cooked, vacuum-packed beetroot saves a lot of time. For an even deeper colour and more intense aroma, oven-roasted beets are also a great option.
The feta should only be sprinkled over the hot dish right at the very end so that it turns creamy and melts slightly without completely liquefying.
30 min
Under an hour
