Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add the chicken, turning to coat.

Chop the potato into bite-sized chunks. Chop the broccoli (see ingredients), including the stalk, into small florets. Cook the potato in the boiling water until nearly tender, 8-10 minutes. When the potato has 4 minutes remaining, add the broccoli. Steam until tender. Drain and return to the pan.

Roughly chop the kalamata olives. Finely chop the red onion (see ingredients). Roughly chop the baby spinach leaves. 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 a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, transfer the baby spinach, olives, red onion to the saucepan with the potato and broccoli. Add a drizzle of olive oil, a generous squeeze of lemon juice and a pinch of salt. Crumble in the fetta cubes. Gently toss to combine.

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