Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 65% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 18/03/2025. See terms.
Join now
Photo of Greek-style chicken with chargrilled vegetables by WW

Greek-style chicken with chargrilled vegetables

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This char-grilled Greek dish makes a great mezze plate or enjoy with a side of rice or couscous.

Ingredients

Lemon juice

1 tbs

Garlic

2 clove(s), crushed

Dried oregano

1 tsp

Olive oil

1½ tbs

Chicken thigh, skinless, raw

648 g, (Buy 720g), fat trimmed), halved crossways

Orange sweet potato (kumara)

400 g, peeled, cut into thin slices

Asparagus

2 bunch(es), trimmed (230g)

Zucchini

2 medium, thinly sliced

Baby spinach

2 cup(s), (60g)

Lemon(s)

1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine juice, garlic, oregano and 2 teaspoons oil in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate until required (see note).
  2. Preheat a chargrill or barbecue over medium heat. Lightly spray sweet potato, asparagus and zucchini with oil. Cook vegetables, in batches, for 2–3 minutes each side or until browned and tender. Transfer to a plate. Cover to keep warm.
  3. Reheat chargrill or barbecue over medium-high heat. Cook chicken for 5 minutes each side or until browned and cooked through. Set aside to rest for 5 minutes before slicing thickly.
  4. Divide grilled vegetables, spinach and chicken among serving plates. Season with salt and freshly ground black pepper. Drizzle with remaining oil and serve with lemon wedges.

Notes

If possible, marinate the chicken for at least 30 minutes. The longer you leave it, the better the flavour will be.

You might like

You might like