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 olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). 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 bowl and toss to coat. Set aside.

Cut the potato (unpeeled) into 2cm chunks. Trim and halve the green beans. In the saucepan of boiling water, add the potato and cook until nearly tender, 8-10 minutes. Add the green beans to the boiling water and cook until both the green beans and potato are tender, 3 minutes. Drain and set aside.

Roughly chop the kalamata olives. Finely chop the red onion (see ingredients list). TIP: If you don't like raw red onion, feel free to leave it out!

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

Roughly chop the baby spinach leaves. Return the potato and green beans to the saucepan. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Crumble in the fetta and toss to combine. Slice any remaining lemon into wedges.

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