Step 1: Preheat oven to 200°C (390°F). Wash and chop the potatoes into 2 cm cubes. In a bowl, toss potatoes with 10 ml olive oil, half of the dried oregano, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until golden and tender, flipping halfway.

Step 2: Prepare the chicken: While potatoes roast, pat the chicken breast dry. Season generously with salt, pepper, and the remaining dried oregano. Heat a grill pan or large skillet over medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Squeeze half of the lemon over the chicken after cooking.

Step 3: Prepare the Greek Salad: Chop the cucumber, tomato, and bell pepper into bite-sized pieces. Thinly slice the red onion. In a large bowl, combine the chopped vegetables and Kalamata olives. Crumble the feta cheese generously over the top.

Step 4: Dress the salad: Drizzle the salad with the remaining 10 ml olive oil and a squeeze of fresh lemon juice. Season with salt and pepper to taste. Toss gently to combine.

Step 5: Assemble and serve: Once potatoes and chicken are ready, plate the grilled chicken, roasted potatoes, and a generous portion of the fresh Greek salad.