Preheat oven to 220°C. Spray the potatoes with olive oil and sprinkle with salt.
Place onto a large non-stick baking tray and bake for 20 minutes or until golden and tender.
Combine 1 tablespoon olive oil, garlic, 1 tablespoon lemon juice, and salt and pepper in a medium bowl. Add chicken and toss to coat. Place in fridge for 10 minutes, if time permits.
Heat remaining oil in a large frypan over high heat. Add chicken. Cook for 2 to 3 minutes on each side or until almost cooked through.
Add olives to pan. Cook over medium heat for 1 minute. Add parsley and remaining lemon juice. Stir to combine. Place chicken on serving plates. Spoon over olives and top with a dollop of tzatziki dip. Serve with potatoes and steamed green beans.
Serving size: 4
Recipe courtesy of taste.com.au