Chicken, Broccoli and Cauliflower Salad

Cut the broccoli and cauliflower into small florets. Blanch the broccoli and boil the cauliflower.

Drizzle the vegetables with olive oil, season with salt, pepper, and oregano, and toss to combine.

Roast the vegetables in the oven at 190°C (375°F) for about 15 minutes.

Season the chicken with salt and pepper and roast at 190°C (375°F) for 20 minutes.

For the dressing, combine Greek yogurt, olive oil, lemon juice, minced garlic, parsley, salt, and pepper.

Slice the cucumbers into rounds, having cored them first.

Combine the roasted vegetables, sliced chicken, and cucumber rounds in a salad bowl.