• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat.
• Roast until tender, 20-25 minutes. 

• Meanwhile, thinly slice fennel (reserving some 
fronds for garnish!).
• Peel and thinly slice orange into wedges.
• Finely chop garlic. 

• Place your hand flat on top of chicken breast
and slice through horizontally to make two 
thin steaks.
• In a medium bowl, combine paprika spice
blend, a drizzle of olive oil and a pinch of salt. 
Add chicken and turn to coat. 

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute. 
• Transfer garlic oil to a small bowl, then add
Greek-style yoghurt and stir to combine. 
Season to taste and set aside.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes
each side (cook in batches if your pan is getting 
crowded). 
TIP: The chicken is cooked through when it's no 
longer pink inside. 

• While chicken is cooking, in a large bowl, 
combine orange, fennel, mixed salad leaves
and a drizzle of balsamic vinegar and olive oil. 
Season to taste. 

• Slice chicken.
• Divide paprika-spiced chicken, roasted potato 
chunks and fennel orange salad between plates.
• Dollop with garlic yoghurt and garnish with 
reserved fennel fronds to serve. Enjoy!