Let's get that spring feeling into your bowl with this saucy, salad-y chicken and veg combo. As sweet and fragrant as a Mediterranean breeze with cherry tomatoes, fresh basil and zucchini blistered in a pan, close your eyes, take a bite, and you're basically on a Greek Island.
Thinly slice zucchini into rounds. Halve cherry tomatoes. Crush garlic. Finely grate lemon zest.
Heat ½ the oil in a frypan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 12–14 minutes, turning halfway, or until golden brown and cooked through. While chicken is cooking, continue with step 3.
Heat remaining oil in another frypan over medium-high heat. Add zucchini, and a pinch of salt and pepper and cook, stirring, for 3–4 minutes or until golden brown and tender.
Add garlic and lemon zest and stir for 30 seconds or until fragrant. Add tomatoes and cook for 3–4 minutes or until blistered and starting to break down.
Pick basil leaves from their stems and stir ½ through tomato mixture with baby spinach and 60ml (¼ cup) water. Cook for 1 minute or until saucy and spinach has wilted. Season to taste with salt and pepper.
Cut lemon into wedges. Divide tomato mixture and chicken between bowls. Crumble over feta, top with remaining basil leaves and serve with lemon wedges.