Greek Chicken and Kohlrabi Skillet with Feta | In 25 Minutes

Pat the chicken breast fillet dry and cut into bite-sized strips. Peel the kohlrabi, halve, and cut into bite-sized sticks or wedges approx. 5 mm thick. Peel the onion and cut into thin strips. Peel the garlic cloves and finely chop. Wash the fresh dill, shake dry, and finely chop. Rinse the lemon with hot water, finely grate half of the zest, and squeeze out 2 tablespoons of lemon juice.

Heat 2 tablespoons of extra virgin olive oil in a large non-stick pan over medium-high heat. Add the chicken breast strips, season with a pinch of salt, pepper, and half of the dried oregano, and sear sharply all around for 4 to 5 minutes until lightly browned. Then remove from the pan and set aside on a plate.

Add the remaining olive oil to the same pan. Add the onion strips and kohlrabi sticks and sauté over medium heat for about 5 to 6 minutes until the kohlrabi shows browned edges. Add the chopped garlic and remaining oregano and sauté for 1 minute while stirring.