Greek-Style Chicken With Garlic & Chilli Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into wedges

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your potato wedges

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden, then remove to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, slice your cucumber, then chop your tomato[es] into thin wedges

Add your chicken breast portion[s] to a clean chopping board

Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Sprinkle both sides of your flattened chicken with your Mediterranean style seasoning and a pinch of salt – this is your coated chicken

Return the reserved pan to a medium-high heat with a generous drizzle of vegetable oil

Once hot, add your coated chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your Greek-style chicken

Tip: Cooking for 5? Use 2 pans!

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Add the shredded lettuce, sliced cucumber and tomato wedges to a large bowl with your toasted pumpkin seeds

Add a drizzle of olive oil and 1/3 of your natural yoghurt (you'll use the rest later!) with a pinch of salt and pepper and toss to coat – this is your seeded salad

Add the remaining natural yoghurt to a small bowl with your roasted garlic paste and a pinch of salt and pepper and stir it all together – this is your garlic yoghurt