3 garlic cloves, crushed
2 tbsp fresh dill, chopped
2 chicken fillets
3 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
1 tsp fresh dill, chopped
2 medium tomatoes, chopped
1 cucumber, peeled, deseeded and chopped
120 g Feta, cubed
1 Combine the lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Place the chicken breasts into a resealable plastic bag and pour over the marinade, turning to coat. Marinate for 30 minutes at room temperature or up to two hours in the fridge.
2 Heat a bit more olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes until golden.
3 Flip the chicken, reduce the heat to medium-low and cover with a lid. Cook for 10-15 minutes until cooked throughout.
4 Transfer the chicken to a plate, cover loosely with aluminium foil and leave to rest for 5-10 minutes.
5 Whisk the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, cucumber and Feta and toss to coat. Serve the salad alongside the chicken and some steamed new potatoes.