• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Drain the sweetcorn.

• Place sweet potato, carrot and cherry tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the oven tray. Gently toss to combine. Roast until tender, 5-8 minutes.

• While the veggies are roasting, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! While the chicken is baking, combine Greek-style yoghurt and mild chipotle sauce in a small bowl. • Set aside.

• Slice smokey chicken. • Divide roast veggie toss between plates. Top with chicken. Sprinkle with charred corn. • Serve with a dollop of chipotle yoghurt. Enjoy!