Lemon Oregano Chicken

Slice the red onion into 3cm thick wedges. Cut the sweet potato (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time! Place the red onion and sweet potato on an oven tray lined with baking paper and drizzle with olive oil. Season with a good pinch of salt and pepper. Toss to coat and roast for 20-25 minutes or until tender.

While the veggies are roasting, trim the green beans and chop into thirds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook for 4-5 minutes or until softened. Transfer to a large bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest.

To the bowl with the green beans, add the baby spinach leaves, roasted veggies and a good squeeze of lemon juice. Crumble over 1/2 the fetta and season with a pinch of salt and pepper. Toss to combine.