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

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 potatoes have 4 minutes remaining, add the green beans. Drain and return the potato and green beans to the saucepan. Set aside.

While the potato is cooking, 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 red onion, leave it out!

Heat a large frying pan over a medium-high heat. Cook the chicken (in batches if your pan is getting crowded) until cooked through, 3-5 minutes each side (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and a drizzle of olive oil to the potato and green beans. Crumble in the fetta cubes. Toss to combine.

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