Instructions

1. Place yoghurt, 2 teaspoons lemon juice, oregano and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
2. Preheat your barbeque. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.
3. Meanwhile, place the tomatoes, cucumber, onion, feta cheese and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 ½ tablespoons lemon juice. Season with pepper and serve.
4. Preheat the oven to 200C/400F/gas mark 6.
5. Shake off any excess yoghurt and place on a roasting dish. Roast for 45 minutes or until the chicken is cooked through.
6. Serve with flatbreads and sliced cucumber.