Name: Oregano and lemon chicken with zucchini and sweet potato salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 62.50 gm dry white wine; 42.00 gm lemon juice; 2 garlic cloves, crushed; 1 tsp dried oregano; 600g chicken breast; olive oil cooking spray; 600g sweet potato, peeled, cut into 5mm thick slices; 3 medium zucchini, sliced diagonally; 100g baby spinach leaves; balsamic vinegar, to serve (see tip)

Oregano and lemon chicken with zucchini and sweet potato salad

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Deliciously healthy gluten-free and low-fat meal.

Ingredients:

62.50 gm dry white wine
2 garlic cloves, crushed
1 tsp dried oregano
600g chicken breast
olive oil cooking spray
600g sweet potato, peeled, cut into 5mm thick slices
3 medium zucchini, sliced diagonally
100g baby spinach leaves
balsamic vinegar, to serve (see tip)

Instructions:

In a shallow glass or ceramic dish, mix wine, lemon juice, garlic, and oregano. Add chicken and evenly coat. Cover and refrigerate for 10 minutes.
Meanwhile, lightly oil a barbecue plate or chargrill and preheat over high heat. Grill sweet potato for 5 minutes on each side until just tender. Add zucchini and chicken, cooking for 2 to 3 minutes on each side until chicken is cooked through and vegetables are nicely browned and tender.
Combine sweet potato, zucchini, and spinach in a large bowl. Gently toss to mix well. Serve the chicken over the salad and drizzle with vinegar before serving.

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