Bring a medium saucepan of salted water to the boil. Zest the lemon 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 to make two thin steaks. Add the chicken to the seasoning and toss to coat. Set aside.

Chop the potato (unpeeled) into 2cm chunks. Thinly slice the zucchini into half-moons. Cook the potato in the boiling water until tender, 8-10 minutes. Drain and return the potato to the saucepan. Set aside.

Roughly chop the kalamata olives. Finely chop the red onion (see ingredients). TIP: If you're not a fan of raw red onion, leave it out if you prefer!

Heat a large frying pan over a medium-high heat. When the pan is hot, cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini until tender, 5 minutes. Transfer to the saucepan with the potato. Roughly chop the baby spinach leaves. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and a drizzle of olive oil to the potato. Crumble in the fetta cubes and toss to combine.

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