Grand Greek Chicken & Zesty Roast Potatoes

• Meanwhile, halve snacking tomatoes.
• Roughly chop Kalamata olives and dill. 
• Finely chop garlic.
• Grate half the cucumber, then roughly chop the 
remaining.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good 
pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside.

• Heat a large frying pan over medium-high heat with 
a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute. Transfer garlic 
oil to a medium bowl and allow to cool slightly.
• Add Greek-style yoghurt and grated cucumber. 
Season to taste with salt and pepper.  

• In a second medium bowl, combine chicken 
tenderloins, Mediterranean seasoning and a 
drizzle of olive oil.
• Return the frying pan to medium-high heat with a 
drizzle of olive oil. Cook chicken tenderloins 
until browned and cooked through, 3-4 minutes 
each side.

TIP: Chicken is cooked through when it is no longer pink 
inside. 
TIP: If your pan is getting crowded, cook in batches for 
the best results! 

• Drain pickled onion.
• In a large bowl, combine tomatoes, chopped 
cucumber, pickled onion, olives, a drizzle of olive 
oil and a good squeeze of lemon juice. 
• Season to taste with salt and pepper.