Lemon-Oregano Chicken

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the sweet potato and stir to coat in the oil. Cover with a lid and cook for 5 minutes, then remove the lid and cook for a further 5 minutes (the sweet potato will finish cooking in step 4). TIP: Avoid lifting the lid in the first 5 minutes to prevent heat escaping!

While the sweet potato is cooking, place the chicken strips, the lemon pepper spice blend, the dried oregano and the salt (use suggested amount) in a large bowl. Toss to coat the chicken well. Heat a drizzle of olive oil in a large frying pan over a medium-high heat and add the chicken. Cook, tossing regularly, for 5-6 minutes, or until golden and cooked through. Remove the pan from the heat and cover to keep warm.

Add the zucchini and the cherry tomatoes to the pan with the sweet potato. Stir to combine, then cover with the lid and continue to cook for 5 minutes, or until the zucchini is tender. Season to taste with a pinch of salt and pepper.

While the veggies are cooking, combine the Greek yoghurt, the water (check the ingredients list for the amount) and a generous pinch of salt in a medium bowl. TIP: Thinning the yoghurt with water makes it lighter, while still providing a creamy element. It also helps it stretch little further - more yoghurt drizzle for you and your family!