20 mins active prep time, 4 servings
Ingredients (included in delivery)
- 500g chicken breast, thinly sliced
- 3 zucchinis, thinly sliced
- 4 roma tomatoes, cut into quarters
- 2 red onion, peeled and cut into wedges
- 1 sweet potato, peeled and cut into thin slices
- 100g rocket leaves
- 200g feta, diced
- 1 tbsp lemon desk
- 2 cloves garlic, finely chopped
Ingredients (pantry items)
- 1/3 cup olive oil
- 1 tbsp dried oregano
- 1/2 tsp chilli powder
What you'll need
Olive oil, dried oregano, chilli powder
1. Marinate chicken
Combine half the oil with the lemin zest, dried orageno, garlic and chilli powder in a bowl. Add the chicken and turn to coat evenly. Leave to stand.
2. Cook vegetables
Toss the zucchini, tomatoes, onion and sweet potato in the remaining olive oil. Cook vegetables on a chargrill pan in batches for 2 minutes either side to achieve good char marks. Transfer vegetables to large bowl and set aside.
3. Cook chicken
Add the chicken to the chargrill pan and cook for a few minutes each side, until chicken is cooked through.
Add the rocket leaves to the vegetables in the bowl. Serve vegetable salad on a plate. Top with chicken and feta.