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 the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Add the chicken breasts to the Mexican spice and toss to coat.

When the sweet potato has 10 minutes cook time left, 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). TIP: The chicken is cooked when it is no longer pink inside.

In a medium bowl, combine the roasted sweet potato, cherry tomatoes, cucumber, baby spinach leaves, 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.