This Bodrum-style saute pairs chicken and sea beans with lemon for a fresh coastal main.
12 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the samphire for 5 minutes to remove excess salt, then drain.
Pat the chicken pieces dry and place them in the pan with olive oil.
Sauté the chicken for 6 minutes.
Add the samphire to the pan and turn for 2 minutes.
Add the lemon juice and zest, then cook together for 4 minutes.
Check the salt at the very end, and do not add too much because the samphire is salty.
Freshen the lemon just before serving so the sea aroma of the samphire does not become heavy.
💡 Tip: Adding the samphire in the last 4 minutes keeps its crunch intact.
🍽️ Serving suggestion: Serve hot with lemon wedges and plain rice pilaf.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
24
g protein
8
g carbs
15
g fat
0.2g
Sugar
0g
Fiber
637.8mg
Sodium
1.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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