• Boil the kettle. Half-fill a medium saucepan with the boiling water and the salt. • Zest lemon to get a generous pinch, then slice into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken, turning to coat.

• Cut potato into bite-sized chunks. • Cook potato in the boiling water until tender, 12-15 minutes. • Drain potato, then return to the pan. Set aside.

• Roughly chop kalamata olives. • Finely chop red onion (see ingredients). • Roughly chop baby spinach leaves. • Thinly slice celery. TIP: If you don't like raw onion in salads, feel free to leave it out!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from heat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, add the olives, onion, baby spinach and celery to the saucepan with the potato. • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.

• Divide Greek chicken and potato salad between plates. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!