• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help out by tossing the fries with the olive oil and salt.

• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • Place chicken on a second lined oven tray (spread over two trays if necessary). • Spread tomato sugo (see ingredients) over chicken, then sprinkle with Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes. Little cooks: Top the chicken with the sugo and cheese!

• Meanwhile, halve snacking tomatoes. • Grate carrot. • In a second medium bowl, combine snacking tomatoes, carrot, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide cheesy Tex-Mex chicken, fries and tomato salad between plates. • Spoon over the remaining sauce from the tray to serve. Enjoy!