Oregano and lemon chicken with zucchini and sweet potato salad

Ingredients (serves 4)

• 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

Method

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.

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.

3. Transfer sweet potato and zucchini to a large bowl. Add spinach leaves. Toss gently to combine. Serve chicken on salad, drizzled with vinegar.