Juicy Chicken with Feta & Beetroot | Mediterranean Delight

Finely chop the oregano and mix it in a bowl with the remaining ingredients for the marinade (part of the olive oil, honey, mustard).

Salt the meat on all sides, rub thoroughly with the marinade, and let it marinate for about 2 hours.

Cut the beetroot into 1 cm thick slices and then into 1 cm wide sticks. Also cut the zucchini into sticks (approx. 8 x 1 x 1 cm), and cut the spring onions into 5 cm long pieces.