Pre-heat oven to 180C / 360F.
Slice the chicken breasts in half lengthwise to butterfly the filet, not cutting all the way through, leaving a centimetre uncut. Lay the chicken open like a book.
Brush the insides of the chicken breast with olive oil. On one side spread out sun-dried tomatoes and top with crumbled feta.
Fold back over the second side of the chicken breast. Place the chicken on a lined baking sheet.
In a medium sized bowl, toss the cubed potatoes with the olive oil, herbs, sea salt, and pepper. Spread the potatoes evenly across a second lined baking sheet.
Bake both the chicken and the potatoes in the oven for 30 minutes. Centre of chicken should no longer be pink. The potatoes should become golden brown.
To make the salad dressing, in a sealable jar or shaker, combine the olive oil, balsamic vinegar, Dijon mustard, sea salt, and pepper. Shake well to combine. Store leftovers in an airtight container in the fridge. One serving is roughly 15mL / 1 tbsp.
In a large salad bowl, mix together the greens, grapes, walnuts, and pumpkin seeds.
Plate up with one chicken breast, a quarter of the potatoes, and a serving of salad each. Enjoy!
