Serves 4

For the salad:
4 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey, depending on how sour lemon is
2 tsp fresh dill, chopped
4 ripe tomatoes, chopped
½ a red onion, finely chopped
1 cucumber, chopped
120g Feta, cubed

For the chicken:
4 chicken fillets
120ml lemon juice
1 tbsp extra-virgin olive oil
5 garlic cloves, crushed
4 tbsp fresh dill, chopped
Salt and black pepper

To serve:
4 pitta breads, warmed

1. For the salad, whisk together the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, onion, cucumber and Feta. Toss gently and season to taste, bearing in mind that the Feta will be salty.
2. In a small bowl, combine the lemon juice, olive oil, garlic, dill and some salt and pepper. Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Set aside at room temperature for 30 minutes.
3. Pat the chicken dry with kitchen paper. Heat one tablespoon of olive oil in a large pan over a medium-high heat. Cook the chicken for 2-3 minutes per side until golden.
4. Turn the heat to low and cover with a lid. Cook for 12-15 minutes or until the chicken is completely cooked throughout.
5. Transfer to a plate and cover loosely with foil. Allow to rest for five minutes, then slice and serve with the salad and some warm pittas.

Per serving: 552kcals, 21.3g fat (8g saturated), 38.7g carbs (8g sugars), 51g protein, 5.7g fibre, 0.526g sodium