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Bring a pan of salted water to the boil and cook the fregola for 10 mins until al dente. Drain and leave to cool.
Finely chop the parsley and dill and set aside. Zest the lemon and set aside, then cut it in half and squeeze over the cooled fregola along with a drizzle of olive oil. Crumble in the feta, season with salt and pepper, and toss everything together. Set aside.
Grate the garlic into a small bowl. Stir through the yoghurt, lemon zest, a pinch of salt and a drizzle of olive oil. Spoon onto serving plates.
Butterfly the chicken breasts and place them between two sheets of baking parchment. Bash with a rolling pin until about 1cm thick. Dust both sides with the flour and season well.
Heat a splash of olive oil and the butter in a large frying pan set over a medium-high heat. Add the chicken and cook for 3–4 mins on each side until golden and cooked through. Remove from the pan.
In the same pan, add the capers to the buttery juices with another squeeze of lemon juice. Let them sizzle for a few seconds.
Spoon the herby fregola over the yoghurt, top with the chicken breast and drizzle over any buttery pan juices to finish.