1. Prepare the potatoes by peeling and chopping them into bite-sized pieces, then place them in a large pot and cover with water.

2. Bring the water to a boil, then reduce the heat to medium-low (around 180°F or 82°C) and simmer for 15-20 minutes, or until they are tender when pierced with a fork.

3. Drain the potatoes and set them aside.

4. Preheat your oven to 400°F (200°C).

5. Cut the bell pepper, zucchini, and onions into bite-sized pieces, then place them on a baking sheet.

6. Drizzle the vegetables with a couple of tablespoons (30 ml) of olive oil and sprinkle with salt and pepper.

7. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

8. While the vegetables are roasting, make the feta sauce. Combine 1/2 cup (120 ml) crème fraîche, 1/2 cup (115g) crumbled feta cheese, 2 teaspoons of soy sauce, and a pinch of black pepper in a blender or food processor.

9. Blend the sauce ingredients until smooth and creamy.

10. Heat a couple of tablespoons (30 ml) of olive oil in a large skillet over medium-high heat (around 400°F or 200°C).

11. Add the chicken breast fillets and cook for 5-7 minutes per side, or until they are cooked through.

12. Transfer the chicken to a plate and cover with foil to keep warm.

13. To serve, slice the cooked chicken and arrange it on a platter with the roasted vegetables and boiled potatoes.

14. Spoon the feta sauce over the top and garnish with a sprinkle of black pepper and a slice of lemon.