15 Minute Greek Chicken
Ingredients
- 4 Chicken breast Thin minute steaks
- 2 tablespoons Coconut oil
- 1 Brown onion Finely diced
- 2 Garlic cloves Crushed
- 2 teaspoon Dried oregano
- 700 g Tomato Passata
- 1 teaspoon White Sugar
- 250 g Cherry tomatoes
- 3/4 cups Olives
- 30 g Greek Fetta Crumbled
- Fresh Oregano leaves To serve
- 4 Pita pockets Warmed, to serve
Instructions
- Season both sides of the chicken with salt and pepper.
- Heat 1/2 the oil in a large, deep frying pan over high heat. Add chicken. Cook for about 45 seconds each side or until browned and just cooked through. Transfer to a plate.
- Add remaining oil to pan. Reduce heat to medium-high. Add the onion, garlic and dried oregano. Cook, stirring, for 2 minutes 30 seconds. Add passata, sugar, tomatoes and olives. Bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Return chicken to pan. Cook for 1 to 2 minutes or until chicken is heated through. Sprinkle with fetta. Top with fresh oregano. Serve with pita bread.
Notes
Use coconut oil to fry chicken.