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Photo of Greek-style chicken with chargrilled vegetables by WW

Greek-style chicken with chargrilled vegetables

7 - 9
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This char-grilled Greek dish makes a great mezze plate or enjoy with a side of rice or couscous.


Lemon juice

1 tbs


2 clove(s), crushed

Dried oregano

1 tsp

Olive oil

1½ tbs

Skinless chicken thigh

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

Orange sweet potato (kumara)

400 g, peeled, cut into thin slices


2 bunch(es), trimmed (230g)


2 medium, thinly sliced

Baby spinach leaves

2 cup(s), (60g)


1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)


  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.


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