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Greek Chicken and Pumpkin Skillet with Kritharaki & Feta
(0)
25 min
Quick
Knuspr-Küche
Eine schnelle griechische Feierabend-Pfanne in nur 25 Minuten: Zartes Hähnchenbrustfilet trifft auf süß-aromatischen Hokkaido-Kürbis, traditionelle Kritharaki (Orzo) und cremigen Feta. Perfekt abgestimmt mit mediterranem Oregano und frischem Babyspinat.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized cubes. Season all over with salt, pepper, and dried oregano. Wash the Hokkaido pumpkin, remove the seeds, and cut into approx. 1.5 cm cubes (no need to peel). Finely chop the red onion and garlic cloves. Wash the baby spinach and drain.
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken cubes and sear for 3 to 4 minutes on all sides until lightly browned. Then remove from the pan and set aside briefly.
Reduce the heat to medium. Add the red onion, garlic, and pumpkin cubes to the pan and sauté, stirring, for about 3 minutes until the onions become translucent.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the skin becomes wonderfully tender during gentle simmering and adds great color to the dish.
For even more freshness, serve with a few lemon wedges for drizzling.
30 min
Under an hour
