1Preheat the over to 220°C. Cut the zucchini in to 0.5 cm thin strips. Peel and crush the garlic. Drain and rinse the cannellini beans. Dice the fetta cheese.
2Place the chicken breast in a medium bowl and add a drizzle of olive oil, garlic, salt and pepper. Toss to coat.
3Lay the zucchini strips on an oven tray lined with baking paper. Brush with olive oil, season with salt and pepper.
1Fry the chicken for 2 minutes each side on medium-high heat. Transfer to the oven to finish for 14 minutes.
2Bake zucchini in the oven for 15 minutes, or until golden, turning halfway through cooking.
3While the chicken is cooking, mash the cannellini beans in a medium saucepan. Heat the saucepan over a low heat and cook for 2 minutes. Add the fetta cheese and stir to combine until smooth and creamy. Season to taste with salt and pepper.