Lemony and lovely, this easy-done chicken makes best friends with a warm potato salad. Do it like the Italians and bypass the cream for a herby dressing studded with salty capers. The hot tip for super-flavourful potatoes is to toss them with the dressing while they're still warm, so they soak up all the goodness.
Quarter potatoes. Place in a saucepan of cold, salted water and bring to the boil. Cook for 10–12 minutes or until tender. Drain and set aside to cool slightly. While potatoes are cooking, continue with step 2.
Peel and crush garlic. Zest lemon. Slice chicken breast in half horizontally to yield 2 thinner pieces. Place 20ml (1 tablespoon) oil, garlic, lemon zest, chicken and a sprinkle of salt and pepper in a bowl and mix to combine.
Heat a frypan over medium heat. Add chicken and cook, turning once, for 6–8 minutes or until just cooked through. Remove from pan and place on a plate. Loosely cover with foil and set aside to rest for 5 minutes. While chicken is cooking, continue with step 4.
Juice lemon and add to a bowl large enough to fit the salad. Add Italian kitchen herbs, capers, sugar and remaining oil, season with salt and pepper and mix to combine.
Add warm potatoes to dressing and gently toss to coat. Chop tomato and season with salt and pepper. Wash and dry rocket. Add tomato and rocket to salad and gently toss to combine.
Slice chicken. Divide potato salad between plates and top with chicken. Sprinkle with parmesan to serve.