• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut tomato into thin wedges. Thinly slice cucumber into half-moons. • In a medium bowl, combine dried oregano (see ingredients), a drizzle of olive oil and a pinch of salt. Add chicken breast, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken breast and cook, turning occasionally, until browned and cooked through, 3-5 minutes each side. • Remove pan from heat, add the honey and turn to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of olive oil and vinegar. Season to taste. • Divide Greek-style chicken, potato wedges and salad between plates. Serve with Greek-style yoghurt. Tear over mint. Enjoy!