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Excellent method not to squander a single component. This really is a great Oregano and lemon chicken with zucchini and sweet potato salad plus one among my favorites. If you are worried about the nutrient value of some of those dishes, avoid being. Although it can be reduced in calories, though you aren't finding much nutritional value from this , it won't maintain you, and you'll only wind up hungry once more and eating a lot more calories than you otherwise would need. Nutrition facts labels inform you what's in the meals you eat. This makes it possible to determine if you are in possession of a healthy and balanced diet. Just about every recipe we share must have an ingredient tag. Some recipes also provide nutritional fact details. The ingredient label lists the exact number while within the area under. They're recorded for each serving as a proportion of the everyday price.

How to make Oregano and lemon chicken with zucchini and sweet potato salad

Yield = 4
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

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)

Method

  • Step 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.
  • Step 2 Meanwhile, spray a barbecue plate or chargrill with oil. 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.
  • Step 3 Transfer sweet potato and zucchini to a large bowl. Add spinach leaves. Toss gently to combine. Serve chicken on salad, drizzled with vinegar.