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. 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, 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). Transfer to a plate. 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 beens. Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in the fetta cubes. Gently to combine.

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