2lemonzest and 2 teaspoons juice, plus wedges to serve
8cupsmixed salad leaves
3tbspvinaigrette based dressing
1cupfresh basil
1cupfresh oregano or parsley
Instructions
Preheat oven to 200°C. Line a large pan with baking paper. Place chicken and vegetables on pan, sprinkle with greek seasoning and lightly spray with oil. Bake in oven for 20-25 minutes, until chicken is cooked through.
Meanwhile, in a bowl, combine yoghurt, lemon zest and juice. Dress mesclun with vinaigrette.
When bake is cooked, remove from oven and scatter over herbs.
Serve bake with salad and lemon yoghurt, and lemon wedges to garnish.