15-minute Greek chicken
April 25, 2019
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When you need dinner on the table and there's no time to spare, this one-pan wonder will save the day. It's ready in 15 minutes!
INGREDIENTS
4 chicken breast minute steaks
2 tablespoons extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 teaspoons dried oregano
700g tomato passata
1 teaspoon white sugar
250g cherry tomatoes
3/4 cup mixed olives
30g Greek fetta, crumbled
Fresh oregano leaves, to serve
4 warmed pita pocket breads, to serve
METHOD
INGREDIENTS
4 chicken breast minute steaks
2 tablespoons extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 teaspoons dried oregano
700g tomato passata
1 teaspoon white sugar
250g cherry tomatoes
3/4 cup mixed olives
30g Greek fetta, crumbled
Fresh oregano leaves, to serve
4 warmed pita pocket breads, to serve
METHOD
- Season both sides of the chicken with salt and pepper.
- Heat 1/2 the oil in a large, deep frying pan over high heat. Add chicken. Cook for about 45 seconds each side or until browned and just cooked through. Transfer to a plate.
- Add remaining oil to pan. Reduce heat to medium-high. Add the onion, garlic and dried oregano. Cook, stirring, for 2 minutes 30 seconds. Add passata, sugar, tomatoes and olives. Bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Return chicken to pan. Cook for 1 to 2 minutes or until chicken is heated through. Sprinkle with fetta. Top with fresh oregano. Serve with pita bread.