Greek Chicken & Tzatziki

While the sweet potato is roasting, finely dice the cucumber. Trim the green beans. Slice the zucchini into 1cm chunks. Pick the oregano leaves. Slice the chicken breast into 1cm strips.

In a large bowl, combine the salt, Greek spice blend, chicken strips and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken and cook for 4-5 minutes, turning regularly, until cooked through. Transfer to a plate and repeat with the remaining chicken.

In a small bowl, combine the cucumber, Greek yoghurt and 2 tsp of water. Season with a pinch of salt and pepper and stir to combine. TIP: If you have fussy kids, leave some of the yoghurt plain!

Once the chicken is done, wash out the large frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and zucchini and cook for 4-6 minutes or until tender. Add the oregano and cook for 1-2 minutes, or until fragrant. Season with a pinch of salt and pepper.