• Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley.

• Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of olive oil, oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes. • Transfer roasted veggies to a plate and let cool for at least 5 minutes. Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

• When ready to serve, in a large bowl, toss mixed greens with half the vinaigrette (save the rest for serving).

• Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta and parsley. Serve immediately. Thinly slice chicken or organic chicken crosswise; serve atop roasted veggies. Chicken is fully cooked when internal temperature reaches 165°.