Greek Chicken & Potato Salad

Chop the potato (unpeeled) into 2cm chunks. Trim and halve the green beans. To the saucepan of boiling water, add the potato and cook until nearly tender, 8-10 minutes. Add the green beans to the boiling water and cook until both the green beans and potato are tender, 3 minutes. Drain and set aside to cool slightly.

Roughly chop the kalamata olives. TIP: If you don't like raw red onion, feel free to leave it out! Finely chop the red onion (see ingredients list).

Heat a large frying pan over a medium-high heat. Once the pan is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest.

Roughly chop the baby spinach leaves. Return the potato and green beans to the saucepan. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, salt and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Crumble in the fetta and toss to combine. Slice any remaining lemon into wedges.