Grilled chicken with vegetables

Combine 1 tsp lemon juice, 1 garlic clove (crushed), pinch of oregano and 1 tsp olive oil. Add 150g lean chicken breast fillet (halved crossways) and place in fridge for 30 minutes. Preheat a chargrill. Cook chicken, 1/2 zucchini (sliced), 100g sweet potato (sliced) and 5 asparagus spears until chicken is cooked through and vegetables are tender. Serve with baby spinach leaves, lemon wedges and 100g no-fat Greek-style yoghurt.