Greek-style chicken with chargrilled vegetables
2 clove(s), crushed
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
2 x 3 second spray(s)
- 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).
- 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.
- 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.
- 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.