Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 23-25 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.

Meanwhile, in a large bowl, combine the smoked paprika, garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat. Set aside. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the onion has softened, stir in the Mexican style spice mix. Cook for 30 secs, then pour in the water for the rice (see pantry for amount).

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, lower the heat to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on high heat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Transfer the chicken to a large baking tray. Pop the courgette chunks alongside. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until the courgette is soft and the chicken is cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven. Drizzle over the red pepper chilli jelly and turn to glaze. Leave to rest for a couple of mins.

Fluff up the rice with a fork, then stir in the sun-dried tomato paste. Taste and season with salt and pepper if needed. 

Once rested, cut the chicken widthways into 1cm slices,

Share the rice between your plates. Top with the chicken, roasted sweet potato and courgette.

Spoon over any remaining juices from the tray. Drizzle over the mayo (see pantry for amount) to finish.