Greek Lemon and Oregano Chicken Sauté
Ingredients
- 600 gWhite chicken (in 3cm cubes)
- 3 tbspExtra virgin olive oil
- 1 pcRed onion (thinly sliced)
- 1 pcRed bell pepper (sliced into strips)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (finely minced)
- 2 tspOregano (dried)
- 50 gBlack olive (pitted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
Method
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.
- 1
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
Add the red onion and bell pepper. Sauté until they soften but still have a slight bite.
- 3
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
Sprinkle with crumbled feta just before serving to provide the final creamy and salty touch essential for Greek balance.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
