Roast the potatoes

• Halve the potatoes and score the cut sides.
• Drizzle with olive oil and season with salt, pepper and oregano.
• Roast cut side down until golden and tender.

Marinate the chicken

• Toss the diced chicken with olive oil, oregano, paprika, garlic, lemon juice, salt and pepper.

Cook the chicken

• Sear the chicken in a hot pan until golden and cooked through.

Make the Greek topping

• Mix the Greek yogurt with the crumbled feta.
• Fold in the diced cucumber, tomato and red onion.

Assemble and serve

• Fluff the roasted potatoes and load with the chicken.
• Spoon over the Greek yogurt topping and serve.