Oregano and lemon chicken with zucchini and sweet potato salad

Recipe: Oregano and lemon chicken with zucchini and sweet potato salad

Ingredients

  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 4 (600g) Lilydale chicken breast fillets, halved lengthways (see note)
  • 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

  1. Combine wine, lemon juice, garlic and oregano in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 10 minutes. Meanwhile, spray a barbecue plate or chargrill with oil.
  2. Heat over high heat. Cook sweet potato for 5 minutes each side or until just tender. Add zucchini and chicken. Cook for 2 to 3 minutes each side or until chicken is cooked through and vegetables are browned and tender. Transfer sweet potato and zucchini to a large bowl. Add spinach leaves. Toss gently to combine. Serve chicken on salad, drizzled with vinegar.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)