Step 1: Preheat oven to 200°C/180°C fan forced.
Step 2: Combine oregano, lemon rind and chilli and sprinkle evenly over chicken and season.
Step 3: Heat a large non-stick frying pan over high heat and lightly spray with oil and cook chicken for 1-2 minutes each side or until browned.
Step 4: Arrange zucchini, tomatoes and beans in a large baking dish and drizzle over oil and then add chicken and stock and roast for 15 minutes in pre-heated oven, before adding asparagus and then roast for for a further 5 minutes or until vegetables is tender and chicken is cooked through.
Step 5: Top with rocket then drizzle over balsamic vinegar to serve.
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