• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Cut corn cob in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Bake until tender, 25-30 minutes. • When there is 20 minutes remaining, add corn cobs to wedges tray and roast until tender and slightly charred, 15-20 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Slice chicken breast into thin strips. • In a medium bowl, combine chicken, savoury seasoning and a drizzle of olive oil.

• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove frying pan from the heat, then add sweet & savoury glaze and a splash of water, tossing chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine slaw mix and ranch dressing. Season to taste. • Divide sweet potato wedges, sticky chicken and ranch slaw between plates. • Tear over coriander to serve. Enjoy!