Lemon Herb Chicken with Crispy Gnocchi, Tomato & Feta

1. For the chicken: Pat the chicken breasts dry and season generously on both sides with salt, black pepper, and the dried herbs. Rub with a little lemon zest.

2. For the chicken: Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 6–7 minutes per side until golden and cooked through (no pink in the middle). Remove from the pan, rest for 5 minutes, then slice on the diagonal.

3. For the gnocchi: While the chicken rests, wipe out the pan and add another tbsp of olive oil over medium-high heat. Add the gnocchi in a single layer — don't overcrowd — and cook undisturbed for 2–3 minutes until golden and crispy on the bottom. Toss and cook a further 1–2 minutes. Remove and set aside.

4. For the tomatoes and onion: Add the remaining olive oil to the same pan over medium heat. Add the red onion and cook for 3–4 minutes until softened and starting to colour. Add the garlic and cook for 1 minute, then add the tomato. Cook for 2–3 minutes until the tomato begins to break down and everything is glossy.

5. Return the gnocchi to the pan with the tomatoes and onion. Stir to combine, then add a good squeeze of lemon juice. Season to taste.

6. To serve: Spoon the gnocchi and tomato mixture onto plates, top with the sliced chicken, crumble over the feta, scatter with fresh parsley, and finish with a little more lemon juice and a drizzle of olive oil if you like.