Mexican Chicken & Charred Corn Salad with Roasted Veggies & Chipotle Yoghurt

Spread the sweet potato, capsicum and carrot on an oven tray lined with baking paper. Add a drizzle of olive oil and a season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

While the veggies are in the oven, heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a small bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

SPICY! This is a mild spice blend, feel free to use less if you're sensitive to heat! In a medium bowl, combine the chicken breast, Tex-Mex spice blend and a drizzle of olive oil. Return the frying pan to a high heat with a drizzle of olive oil. Add the chicken to the pan and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is in the oven, combine the Greek yoghurt, mild chipotle sauce and lime zest in a small bowl. When the veggies are done, add the baby spinach leaves to the tray and toss to combine.