Categories: April

Ingredients

• 375g pack mini chicken fillets
• olive oil, for frying
• 1 garlic clove, crushed
• 1 small onion, finely sliced
• 1 punnet cherry tomatoes, halved
• zest and juice of 1 lemon
• 150g feta
• salad leaves, to serve

Directions

1. Cut the chicken into strips. Heat a little olive oil in a large pan and stir-fry the chicken until tender. Remove and set aside. Add the garlic and onion and stir-fry for 2-3 minutes, until softened.

2. Add the cherry tomatoes and stir-fry until beginning to wilt. Add the lemon zest and juice and a good splash of olive oil. Return the chicken to the pan and toss it all together.

3. Fill each plate with salad leaves and spoon over the chicken mixture. Crumble the feta between the plates.

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