Pan-Seared Lemon Oregano Chicken

Ingredients

• Chicken

  450 g

  $2.48

• Oregano

  1 tbsp

  $0.14

• Garlic

  2 cloves

  $0.08

• Lemon

  1

  $0.50

• Olive oil

  2 tbsp

  $0.20

• Cucumber

  1

  $0.80

• Feta cheese

  60 g

  $0.84

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

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• Swap Feta cheese for Cheddar cheese (1:1) — A firm salty cheese keeps the same role in the salad

Preparation

1. 1

   Slice the chicken breast into thin bite-sized cutlets or strips and toss with salt, dried oregano, and minced garlic.

2. 2

   Heat olive oil in a wide frying pan over medium-high heat.

3. 3

   Add the seasoned chicken pieces in a single layer and sear undisturbed for 4 minutes until deeply golden.

4. 4

   Flip the pieces and cook for an additional 3 to 4 minutes until cooked through, then squeeze the juice of half a lemon over the hot chicken.

5. 5

   Meanwhile, dice the cucumber into half-moons and toss in a serving bowl with crumbled feta and the remaining lemon juice.

6. 6

   Transfer the hot lemon-oregano chicken onto plates alongside the cool cucumber-feta garnish and serve.