Mexican Chicken Steaks

While the sweet potato is roasting, halve the cherry tomatoes. Roughly chop the baby spinach leaves. Finely chop the cucumber.

In a medium bowl, combine the Mexican Fiesta spice blend, some sour cream (1 tbs for 2 people / 2 tbs for 4 people) and a drizzle of olive oil. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the Mexican spice and toss to coat.

When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Divide the sweet potato toss and chicken between plates. Serve with the remaining sour cream.

TIP: Chicken is cooked through when it's no longer pink in the middle.

In a medium bowl, combine the roasted sweet potato, cherry tomatoes, baby spinach leaves, cucumber, crumbled fetta, white wine vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper. Toss to coat.