The kind of Greek plate you make on repeat. lemon and oregano, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Our tested Pan-Seared Halloumi Galette: sun-drenched, generous, and balanced with lemon and...
Greek
Members
This Greek Curry leans on feta and dill to do the heavy lifting. We bake the Cauliflower for...
Greek
Members
Our tested Glazed Cod Roast: sun-drenched, generous, and balanced with honey and walnut. Serves...
Greek Weeknight-friendly Mushroom Soup with the feta and dill we come back to again and again. Big...