Description

When you need dinner on the table and there's no time to spare, this one-pan wonder will save the day. It's ready in 15 minutes!

Ingredients

  • 4 chicken breast minute steaks
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 2 teaspoons dried oregano
  • 700g tomato passata
  • 1 teaspoon white sugar
  • 250g cherry tomatoes
  • 3/4 cup mixed olives
  • 30g Greek fetta, crumbled
  • Fresh oregano leaves, to serve
  • 4 warmed pita pocket breads, to serve

Instructions

  1. Season both sides of the chicken with salt and pepper.
  2. 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.
  3. 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.
  4. 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.