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Greek Chicken and Halloumi Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Saftige Hähnchenbrustfilet-Streifen treffen in der heißen Pfanne auf goldbraun gebratenen Halloumi-Grillkäse und knackige Paprikastreifen. Abgerundet mit frischem Zitronensaft, getrocknetem Oregano und glatter Petersilie – ein schnelles, aromatisches griechisches Hauptgericht in nur 20 Minuten.
Ingredients
Preparation method
Pat the chicken breast fillets dry and cut into bite-sized strips. Cut the halloumi into slices or cubes about 1 cm thick. Wash, deseed, and slice the red bell peppers into strips. Peel and finely chop the garlic cloves. Rinse the lemon with hot water and cut in half. Wash the flat-leaf parsley, shake dry, and chop finely.
Heat 1 tbsp of olive oil in a large pan over medium-high heat. Fry the halloumi pieces on both sides for approx. 2–3 minutes until golden brown and slightly crispy. Remove from the pan and set aside on a plate.
Add the remaining olive oil (2 tbsp) to the same pan. Add the chicken strips and sear hot on all sides for 4–5 minutes. Add the bell pepper strips and chopped garlic, and season with dried oregano, a pinch of fine table salt, and freshly ground black pepper (be careful with the salt, as halloumi already brings a pleasant saltiness). Fry everything together for approx. 4 minutes until the bell peppers are tender-crisp and the chicken is cooked through.
Chef's tip
Use salt sparingly: Halloumi naturally brings a strong, savoury salty note. Taste the dish at the end before adding any extra salt.
This pairs wonderfully with a fresh Greek salad or crusty flatbread or pita bread for dipping up the aromatic pan juices.
30 min
Under an hour
