Greek Lemon and Oregano Chicken Sauté

Chicken cubes seared to a golden crust while remaining juicy inside. Lemon juice deglazes the pan to create a sharp, short sauce that cuts through the richness.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 418
• Protein: 37 g
• Carbs: 8 g
• Fat: 26 g

Ingredients

• 600 g White chicken ( in 3cm cubes )
• 3 tbsp Extra virgin olive oil
• 1 piece Red onion ( thinly sliced )
• 1 piece Red bell pepper ( sliced into strips )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( finely minced )
• 2 tsp Oregano ( dried )
• 50 g Black olive ( pitted )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )

Instructions

1. Browning the meat

   In a sauté pan with smoking olive oil, sear the chicken cubes. They should take on a clear and uniform color without boiling in their juices.

2. Cooking the vegetables

   Add the red onion and bell pepper. Sauté until they soften but still have a slight bite.

3. Deglazing and aromatics

   Pour the lemon juice to deglaze the brown bits at the bottom of the pan. Add the garlic, oregano, and olives. Stir so the sauce coats every piece.

4. Finishing

   Sprinkle with crumbled feta just before serving to provide the final creamy and salty touch essential for Greek balance.

Chef's tips

• Don't crowd the pan: if you have too much meat, sear it in two batches to prevent it from stewing in its own juices.
• Keep the heat high throughout the process to maintain the vegetables' crunch.

Storage

Keep for up to 3 days in an airtight container in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.