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Preparation time: 10 minutes
Cooking time: 30 minutes
2tbsp olive oil a knob of butter 4 small chicken breasts, skin on 2 garlic cloves, crushed 1 lemon, cut into wedges 1 sprig rosemary 3tbsp balsamic vinegar 200g (7oz) cherry tomatoes 200g (7oz) green beans 75g (3oz) feta cheese
1 Heat the oil and butter in a frying pan and fry the chicken until golden. Add the garlic, lemon and rosemary. Cover and cook gently for 25 minutes until tender.
2 Add the vinegar and tomatoes, and cook for a further 5 minutes. Blanch the beans in boiling water for 5 minutes; add to the pan and scatter with crumbled feta cheese.
Per serving: 317 calories, 14g fat (6g saturated), 6g carbohydrate