Lemon chicken

Ingredients

2 x 200g chicken breast
100g Low fat Feta cheese
200g cherry tomatoes
Fresh coriander
½ a large lemon
200 ml salt reduced chicken stock
Extra virgin olive oil

Method

1. Place the 2 chicken breasts in a bowl. Drizzle the chicken with olive oil, add the juice of half a lemon, a handful of chopped coriander leaves and season with salt and pepper.
2. Heat a table spoon of oil in a medium fry pan. Add chicken into fry pan, turn down to low heat and cover. Allow the chicken to cook through; checking periodically that the chicken is not burning.
3. Meanwhile, roughly chop the cherry tomatoes into small bite sized pieces (around 8 per cherry tomato). Be careful not to chop too finely. Also dice the fetta into small pieces, around 1 cm in length.
4. Once the chicken has just cooked through add the chicken stock, chopped tomatoes and low fat fetta to the pan. Turn up the heat, adding salt and pepper to taste. Allow to simmer for 10 minutes. You should see the juice and stock mix. Serve with a table spoon of chopped coriander on top.

Thanks so much to the gorgeous Peita for this great recipe.