Marinate the chicken

• In a bowl, combine the olive oil, lemon juice, oregano, salt and pepper.
• Add the chicken fillets and coat well.
• Let marinate in the fridge.

Boil the potatoes

• Place the peeled potatoes in a saucepan of salted water.
• Boil until tender, then drain.

Make the tzatziki

• Grate the cucumber and squeeze out the excess water.
• Mix with the yogurt, garlic, dill, olive oil, wine vinegar, salt and pepper.
• Chill in the fridge before serving.

Prepare the salad

• Combine the tomatoes, cucumber, red onion and parsley in a bowl.
• Dress with olive oil and salt and toss.

Cook the chicken

• Cook the marinated chicken fillets in a hot pan until golden and cooked through, turning once.

Crisp the potatoes

• Melt the butter in a pan.
• Add the boiled potatoes and fry until golden and crispy.

Assemble the plate

• Serve the chicken with the crispy potatoes, the fresh salad and the chilled tzatziki.