• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
• Heat a large non-stick pan (use a large non-stick pan for 4 servings) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. 
• Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. 
• Cover and bring to a boil. Cook for 10 min, covered. 
• Uncover and reduce heat to medium. Continue cooking for 8-10 min, until water is mostly absorbed, potatoes are tender and beginning to brown. Remove from heat and cover.

• Meanwhile, peel, then mince or grate garlic.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• Pat chicken dry with paper towels. Season with salt and Lemon-Pepper Seasoning. 
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. 
• Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, to a small bowl, add mayo, half the feta, 1/2 tbsp (1 tbsp) water and 1/4 tsp (1/2 tsp) garlic. Stir to combine. Season with pepper, then stir to combine.

• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add carrots and spring mix. Toss to combine. Season with salt and pepper.

• When potatoes are done, add lemon zest and remaining lemon juice to the pan. Season with salt and pepper, then toss very gently to coat.
• Thinly slice chicken.
• Divide chicken, potatoes and salad between plates.
• Sprinkle remaining feta over salad.
• Serve feta aioli alongside for dipping.
• Squeeze a lemon wedge over top, if you like.

if you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.