Preheat the oven to 200°C⁠

• Start by slicing the potatoes into thick fries. Place on a baking⁠ tray and drizzle 1 tbsp olive oil, 1 tbsp of oregano and a pinch of salt. Toss with your hands and pop in the oven for 25 minutes.
• Then add the sliced chicken breast to a large bowl with a dollop of yogurt, squeeze of lemon juice, ½ tbsp of oregano, pinch of salt and pepper. Cover with cling film and leave in the fridge to marinade for up to 2 hours. If you’re in a rush take it out after you’ve done all the next steps.⁠
• For the tzatziki , combine the greek yogurt, juice of half a lemon, half a grated cucumber and a generous pinch of salt. (If you have a lime this is more traditional but I only had lemons- still tastes bangin)⁠.
• Dice the remaining cucumber, salad tomatoes and red onion. ⁠
• Remove the chicken from the fridge and add 1 tbsp of olive oil to a frying pan on a high heat. Add the chicken and leave to char for 5 minutes and then rotate and cook for a further 7 minutes, reducing the heat to medium. ⁠
• Divide into meal prep containers and add some fresh parsley for some added fanciness. If you want to have the chicken warm, store that separately so you can heat it up and pop it on top of the salad. Top with some fresh parsley.