Bring a medium saucepan of salted water to the boil. Zest the lime 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 lime zest, garlic & herb seasoning and a drizzle of olive oil. Add the chicken, turning to coat.

Chop the potato into bite-sized chunks. Trim and halve the green beans. Cook the potato in the boiling water until nearly tender, 8-10 minutes. When the potato has 4 minutes remaining, add the green beans. Drain and return to the pan. Set aside.

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, add the baby spinach, olives, onion and the salt to the potato and green beans. Drizzle with olive oil, then add a generous squeeze of lime juice. 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 lime wedges.