Greek chicken pan-fry with lemon and oregano

Greek chicken pan-fry with lemon and oregano: juicy chicken, pepper, red onion and creamy tzatziki made from Greek yoghurt and cucumber.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 390 kcal per serving
• Protein: 42 g
• Fat: 18 g
• Carbs: 14 g

Ingredients

• 400 g chicken breast fillet
• 1 red onion
• 3 garlic cloves (crushed)
• ¼ cucumber
• Juice of 1 unwaxed lemon
• 100 g Greek yoghurt (for the tzatziki)
• 2 tbsp olive oil
• 1 red pepper
• 1 tsp dried oregano
• Salt, black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Cut the chicken breast into strips and marinate with lemon juice, olive oil, garlic, oregano, salt and black pepper. Leave for a quick 10–15 min so the flavours come together.
2. For the tzatziki, stir the Greek yoghurt with finely grated cucumber, a little salt and a small splash of olive oil. Chill until serving.
3. Cut the red pepper into strips and the red onion into half rings. Heat a large frying pan and fry the marinated chicken until golden brown all over and cooked through.
4. Take the chicken out of the pan and fry the red pepper and red onion in the pan juices over a high heat. This gives them more depth and a hint of roasted flavour.
5. Return the chicken to the pan and toss everything briefly. Season to taste with salt, black pepper and a little extra lemon juice if needed.
6. Serve the Greek chicken pan-fry straight away with the cold tzatziki. Fresh herbs go well with it, if you like.

Good to know

This is a dish made for tired evenings. Little effort, lots of flavour, and at the end there's something on the table that feels fresh and hearty.

Swaps

Chicken breast → skinless chicken thighs (juicier, also contain iron) | Greek yoghurt → skyr (a little more protein) | pepper → courgette (milder, also provides fibre) | olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

Contains milk (Greek yoghurt). Usually well suited to children if you go easy on the garlic and pepper; in pregnancy the dish is fine as long as the chicken is cooked right through and the yoghurt is fresh and pasteurised.