Greek Chicken with Mash and Salad

Steps

1. Bring a medium pot of salted water to the boil.
2. Make mash Cook potatoes in pot of boiling water for about 15 minutes, until soft. Drain and return to pot with 2 Tbsp milk and 1 Tbsp butter, mash until smooth and season to taste.
3. Prep chicken While potatoes cook, pat chicken dry and season. Combine in a medium bowl with lemon zest and juice, Greek spice mix and a drizzle of oil. Set aside to marinate.
4. Prep Greek salad Peel courgettes into ribbons; cut cherry tomatoes in half; thinly slice onion; peel and segment mandarins; dice or crumble feta. Add all to a medium bowl and toss with a drizzle of red wine vinegar and olive oil. Season to taste and set aside.
5. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thickly. Reserve any resting juices. If flour on chicken starts to burn, just turn the heat down slightly and scrape the browns bits off the bottom of the pan.
6. To serve Divide mash between plates and top with Greek chicken and any resting juices (if desired). Serve Greek salad on the side