Mexican Chicken & Cheesy Sweet Potato Traybake

While the sweet potatoes are cooking, drain the sweetcorn. Slice the green capsicum into thin strips. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken thighs with the Tex-Mex spice blend, garlic and a pinch of salt and pepper and a drizzle of olive oil.

On a second oven tray lined with baking paper, place the sweetcorn, capsicum, a drizzle of olive oil and a pinch of salt and pepper and toss to coat, then spread over one half of the oven tray. Place the chicken thighs on the other half of the tray. Bake, until the veggies are tender and the chicken is cooked through, 15-20 minutes. Rest the chicken for 5 minutes.

TIP: Serve the kids portions with plain yoghurt 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.

Thickly slice the chicken thighs. Divide the cheesy sweet potatoes between plates. Gently combine the baby spinach leaves with the roasted veggies and add a pinch of salt and pepper.