Greek Egg and Chicken Skillet with Spinach and Feta
A Greek-inspired egg skillet with juicy chicken, spinach and kidney beans, finished with creamy feta. It is high in protein, keeps you full for a long time and is on the table in 25 minutes.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Chicken breast fillet
- 1 pc Onion
- 1 pc Garlic clove
- 1 tbsp Olive oil
- 1 tsp Sweet paprika powder
- Salt and pepper
- 200 g Fresh leaf spinach
- 240 g Canned kidney beans, drained
- 4 pc Eggs
- 150 g Low-fat quark
- 60 g Feta
Method
- Peel and finely dice the onion, finely chop the garlic. Cut the chicken breast fillet into cubes of about 2 cm.
- Heat the olive oil in a large nonstick pan over medium heat. Fry the chicken cubes for 5 minutes until golden brown all over, season with salt and pepper and remove from the pan.
- Sweat the onion and garlic in the cooking fat for 3 minutes until translucent. Stir in the paprika powder and add the spinach in batches until it has wilted.
- Stir in the kidney beans and return the chicken to the pan. Season everything with salt and pepper to taste.
- Whisk the eggs with the quark and pour evenly over the pan. Cover with a lid and let set over low heat for 6 to 8 minutes, until the egg whites are firm but the yolks are still soft.
- Crumble the feta coarsely and scatter it over the top. Serve the pan immediately.