15-minute Greek chicken

• servings: 4 servings
• active time: 5m
• total time: 10 minutes

Ingredients

4 chicken breast minute steaks

2 tbsp extra virgin olive oil

1 brown onion, finely diced

2 garlic cloves, crushed

2 tsp dried oregano

700g tomato passata

1 tsp 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

Directions

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.