Chicken & Cheesy Sweet Potato Traybake

While the sweet potato is baking, drain the sweetcorn. Cut the green capsicum into thin strips. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, garlic, a pinch of salt and pepper and a drizzle of olive oil.

On a second oven tray lined with baking paper, place the corn kernels, capsicum, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then spread over half of the tray. Place the chicken on the other half of the tray. Bake until the veggies are tender and the chicken is cooked through, 15-20 minutes. Set the chicken aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

TIP: Keep the yoghurt plain for the kids if they prefer! While the veggies and chicken are baking, combine the Greek yoghurt and 1/2 a tub of mild chipotle sauce in a small bowl.

In a large bowl, add the baby spinach leaves, roasted veggies and a pinch of salt and pepper. Gently toss to combine.