Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.

Season the chicken breasts on both sides with salt and pepper, lemon pepper would be a bonus.

Heat a non stick pan on medium heat with about 1 tablespoon of olive oil. When the oil is hot, add the chicken breasts, brown on each side then remove from pan and reduce heat to medium low.

While the chicken is cooking, steam the long beans for 3 to 5 minutes.

Add about 3 tablespoons of olive oil to the pan, when heated, add the garlic and cook for about 1 minute until nice and fragrant then add the tomatoes and cook those until just warmed through, add in the steamed long beans, season with salt and pepper to your taste, add the oregano, mix then remove from heat. Pour the tomato and bean mixture into the prepared baking dish.

Top with the Feta cheese, reserving about 1 tablespoon. Place the chicken breasts on the top, top each piece of chicken with a lemon slice.

Bake for 15-20 minutes or until the chicken is cooked through.

Remove from oven, remove the chicken breasts, divide the tomatoes and long beans between 4 plates, slice each breast into about 3-5 pieces and place those using a spatula to pick up all the pieces at one time on top of the vegetables, sprinkle with the reserved Feta, parsley, and dried oregano.