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

• Place sweet potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, 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 breast, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray, then bake until cooked through, 8-12 minutes (depending on thickness). TIP: Chicken is cooked through when it is no longer pink in the middle.

• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! Meanwhile, combine Greek-style yoghurt and mild chipotle sauce in a small bowl. Set aside. • When the roast veggies are ready, add baby spinach leaves to the baking tray. Toss to combine.

• Slice smokey chicken. • Divide roast veggie toss between plates. Sprinkle with charred corn. Top with chicken. • Dollop over chipotle yoghurt to serve. Enjoy!