Step 1

Finely dice the onion, roughly chop the sun-dried tomatoes and thinly slice the lemon.

Step 2

In a large bowl, combine the dried rosemary, dill, oregano, garlic powder, salt and pepper. Add the chicken and toss gently to coat. Heat olive oil in a skillet over medium heat. Cook chicken for 8-10 minutes, or until golden and no longer pink in the centre. Remove from skillet and set aside.

Step 3

Deglaze the pan with the chicken stock, add the diced onion and cook until slightly softened; about 4 minutes.

Step 4

Add the sun-dried tomatoes, sliced lemon, cream and crumbled feta. Stir to combine, then return the chicken to the pan and bring to a gentle simmer for 4-5 minutes, or until the chicken is cooked through. Next, add the baby spinach and cook for another 1-2 minutes, or until wilted. Divide amongst plates and serve with your choice of rice or roast potatoes.