Greek Lemon Herb Chicken with White Beans
Method
Season the chicken with oregano, salt, black pepper and half of the lemon zest.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Transfer to a plate and let it rest for a few minutes.
Add the courgette and red onion to the same skillet and cook for 4–5 minutes until softened.
Add the white beans and cherry tomatoes and cook for another 2–3 minutes until warmed through.
Stir in the lemon juice, remaining lemon zest, dill and parsley.
Slice the chicken and arrange it over the vegetables and white beans.
Sprinkle with feta and serve warm.
For extra flavour, allow the chicken to rest for a few minutes before slicing. This helps keep the meat juicy and gives the lemon and herb flavours time to settle into the finished dish.
Nutrition Facts
Per serving
