• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, lemon pepper seasoning, the brown sugar, the salt and a drizzle of olive oil. Season with pepper. Add chicken, turning to coat.

• Halve cherry tomatoes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken 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, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add spinach & rocket mix and cherry tomatoes. • Crumble in fetta cubes. Toss to combine.

• Slice lemon pepper chicken. • Divide chicken, roast potato and tomato-fetta salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!