Chicken with Greek Potato Salad

Place 5 cloves garlic, 1 tbsp oregano, 1 tsp salt, 1 tsp pepper, 2 tbsp olive oil, 2 tbsp lemon juice, and 1 lb chicken breasts in a vacuum bag. Vacuum seal bag and place in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 155°F for 1 hour, Top Zone: None

Place 10 oz new potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Potatoes, Uncut, 45 minutes

Meanwhile, whisk together remaining 1 tbsp lemon juice, 3 tbsp olive oil, 1 tsp oregano, 1½ tsp Dijon, ½ tsp salt, and ½ tsp black pepper in a small bowl until combined. Set aside.

In a large bowl combine 1 cup cherry tomatoes, 1 cup cucumbers, 1/2 cup red onion, 1/2 cup kalamata olives, and 2 cups spring mix. Refrigerate until cook is complete.

Once the cook has finished, remove the potatoes and chicken from Suvie. Drain water from chicken pan and transfer chicken to a cutting board. Cut potatoes into quarters. Add potatoes, 1/2 cup feta, and dressing to the large bowl with the Greek salad.

Divide salad between plates. Slice the chicken against the grain and serve on top of salad.