Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time!

While the potato is roasting, finely chop the garlic. 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, garlic, smoked paprika, brown sugar and the salt to a medium bowl. Add a drizzle of olive oil and a pinch of pepper and toss to coat.

Chop the cucumber into 1cm chunks. Roughly chop the tomato.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

Place the spinach & rocket mix, tomato, cucumber and fetta in a large bowl. Add a drizzle of balsamic vinegar and olive oil and toss to coat.

Slice the Portuguese chicken. Divide the roast potatoes, chicken and salad between plates. Drizzle over the garlic sauce.