• Cut sweet potato into fries. • Set air fryer to 200°C. Place veggie fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• Meanwhile, thinly slice celery and baby capsicum. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. TIP: The chicken is cooked when it is no longer pink inside.

• In a medium bowl, add celery, baby capsicum, mixed salad leaves, fetta cubes and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Slice chicken. • Divide veggie fries, fetta capsicum salad and chicken between plates. • Drizzle chimichurri sauce over chicken to serve. Enjoy!