Grilled Greek-Style Chicken With Tomato Salad

Preheat the grill to high

Boil a kettle

Chop the waxy potatoes into bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 15 min or until almost fork tender (approx. step 7)

Meanwhile, peel and finely chop (or grate) the garlic

Add the chopped garlic to a large bowl with the natural yoghurt, dried oregano, 1 tbsp [2 tbsp] olive oil and the juice of 1/2 [1] lemon

Season with a generous pinch of salt and pepper and give everything a good mix up – this is your herby marinade

Meanwhile, cut the chicken breast[s] into strips and add them to the herby marinade

Give everything a good mix up and set aside

Meanwhile, cut the cherry tomatoes into quarters

Strip the mint leaves from their stalks and chop them finely, discard the stalks

Add the chopped tomatoes and mint to a bowl with a generous drizzle of olive oil and the juice of 1/4 [1/2] a lemon

Season with a pinch of salt and give everything a good mix up – this is your tomato salad

Add the chicken strips to a baking tray and spoon over any remaining marinade 

Put the tray under the grill for 7-10 min or until the chicken is cooked through (no pink meat!) and beginning to brown – this is your grilled Greek-style chicken

Meanwhile, chop the green beans in half

Once the potatoes are almost cooked, add the chopped green beans to the pot and cook for a further 3-4 min under the beans are tender with a bite

Once done, drain and return to the pot with a knob of butter and a pinch of salt

Cut any remaining lemon into wedges