Oregano And Lemon Chicken With Zucchini And Sweet Potato Salad

This low-fat and gluten-free meal is tasty and healthy too.

The ingredient of Oregano And Lemon Chicken With Zucchini And Sweet Potato Salad

• 1 4 cup dry white wine
• 2 tbsp lemon juice
• 2 garlic cloves crushed
• 1 tsp 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

The Instruction of oregano and lemon chicken with zucchini and sweet potato salad

• 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
• 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
• transfer sweet potato and zucchini to a large bowl add spinach leaves toss gently to combine serve chicken on salad drizzled with vinegar

Nutritions of Oregano And Lemon Chicken With Zucchini And Sweet Potato Salad

fatContent: 289 19 calories
saturatedFatContent: 3 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 38 grams protein
sodiumContent: 88 milligrams cholesterol

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