Honey-Oregano Chicken Tenders

While the potato is cooking, zest the lemon, then cut into wedges. Cut the carrot into thin sticks. Trim and halve the green beans. Finely chop the garlic. Thinly slice the spring onion. In a medium bowl, combine the dried oregano, lemon zest and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins, tossing to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans with a splash of water, tossing, until tender, 4-5 minutes. Season. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side. Add the honey and garlic, turning the chicken to coat, until fragrant, 1 minute. Remove from the heat.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and the salt in a large bowl. Add the slightly cooled potato, gently tossing to coat.