Greek Chicken Dippers

Heat a large frying pan over a medium heat. Add the potato and enough olive oil to coat the base of the pan. Toss to coat and cover with a lid to cook for 10 minutes. After 5 minutes, stir the potatoes and continue to cook until tender. TIP: Don’t worry if the potato browns on a few sides, this adds to the flavour! TIP: Refrain from lifting the lid too often as this slows down the cooking process. Cover with a lid to keep warm.

While the potoato is cooking, add the chicken strips, Greek spice blend and salt (use suggested amount) to a large bowl and toss to coat. Heat a drizzle of olive oil in the second large frying pan over a medium-high heat. Once hot, add 1/2 of the chicken and cook for 5 minutes, turning regularly, until cooked through. Set aside on a plate and repeat with the remaining chicken. TIP: Cooking the chicken in batches ensures a tender result.

In a small bowl, combine the cucumber, Greek yoghurt and 2 tsp of water. Season to taste with a pinch of *salt and pepper and stir to combine.

Once the potatoes are close to tender, remove the lid and stir through the green beans and courgette. Place the lid back on the vegetables and cook for a further 3 minutes, or until tender. Add the oregano and cook for 1-2 minutes, or until fragrant. Add the salt (for the veggies) and a pinch of pepper and stir to ensure the veggies are well coated.