Mediterranean Lemon Chicken Plates

Ingredients

• 500g diced chicken breast
• 800g Vivaldi potatoes
• 1 telegraph cucumber
• 200-250g cherry tomatoes
• ½ red onion
• ½ cup green olives, drained
• 200g hummus
• 2 lemons
• 2 tsp dried oregano
• 3 tbsp olive oil
• Salt and pepper

Instructions

1. Roast the potatoes: Preheat oven to 220°C conventional / 200°C fan bake. Cut 800g potatoes into bite-sized chunks. Add to a large baking tray with 1 tbsp olive oil, ½ tsp oregano, salt and pepper. Toss well and spread into a single layer. Roast for 30-35 minutes, turning halfway, until golden and crispy.
2. Season the chicken: While the potatoes cook, dice the chicken, then combine it with: Juice of 1 lemon, 1 tbsp olive oil, 1½ tsp dried oregano, Salt and pepper. Toss until well coated.
3. Cook the chicken: Heat a large frying pan over medium-high heat. Add the chicken and cook for approximately 6-8 minutes, turning occasionally, until golden and completely cooked through. I'd let the excess marinade drain off before the chicken goes into the pan so it sears rather than steams.
4. Make the salad: Halve the cherry tomatoes, chop the cucumber and thinly slice ½ red onion. Combine with the green olives. Dress with 1 tbsp olive oil and the juice of ½ a lemon. Season with salt and pepper and toss gently. Cut the remaining lemon half into wedges.
5. Build your plates: Divide the crispy potatoes, lemon chicken and fresh salad between four plates.
6. Add a generous spoonful of hummus to each and serve with the remaining lemon wedges.