Go Back
Hey Lolly

Chicken with Smashed Lemon & Dill Feta, Crispy Butter Beans and Pickled Cucumber

Golden chicken over creamy, rustic lemon-and-dill feta with smoky, crisp butter beans and sharp quick-pickled cucumber.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 people
Course: Main Course
Cuisine: Modern Mediterranean
Ingredients Method Notes

Ingredients
  

  • INGREDIENTS
  • For the chicken
  • 2 chicken breasts approximately 300–350 g total
  • 1 tsp olive oil
  • Sea salt and freshly ground black pepper to taste
  • For the smashed lemon and dill feta
  • 180 g feta
  • 2 tbsp thick full-fat Greek yoghurt
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • Zest of 1/2 lemon
  • 1 tbsp finely chopped fresh dill
  • 1/2 small garlic clove finely grated
  • Freshly ground black pepper to taste
  • For the crispy paprika butter beans
  • 1 x 400 g tin butter beans drained, rinsed and thoroughly dried
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic granules
  • Sea salt and freshly ground black pepper to taste
  • For the pickled cucumber
  • 1/2 cucumber shaved into thin ribbons
  • 2 tbsp white wine vinegar
  • 1 pinch sea salt
  • To finish
  • A little extra fresh dill
  • A drizzle of extra virgin olive oil

Method
 

  1. INSTRUCTIONS
  2. Quick-pickle the cucumber: toss the cucumber ribbons with the vinegar and a pinch of salt. Set aside while you prepare the rest of the dish.
  3. Heat the oven to 200°C fan (220°C conventional), with a roasting tray inside. Pat the butter beans thoroughly dry, then toss gently with the olive oil, smoked paprika, garlic granules, salt and pepper. Spread over the hot tray in one layer and roast for 25–35 minutes until golden and crisp at the edges, turning carefully halfway through. Rest for 5 minutes.
  4. Rub the chicken with olive oil, salt and pepper. Cook in a frying pan over a medium heat, turning as needed, until golden and cooked through (75°C in the thickest part). Rest for 5 minutes, then slice.
  5. Place the feta directly on a large serving plate. Add the Greek yoghurt, olive oil, lemon juice, zest, dill, garlic and black pepper. Mash everything together with a fork until creamy but still a little textured. Spread into a generous, imperfect circle.
  6. Arrange the sliced chicken over the smashed feta. Drain the pickled cucumber well, then add it in loose folds. Scatter over the crispy butter beans.
  7. Finish with a little extra dill and a drizzle of olive oil. Serve straight away so the beans retain their crunch.

Notes

NOTES
Drying the beans really well is the key to crisp edges. Drain the cucumber before plating and scatter the butter beans on at the last moment.