Charred Tex-Mex Chicken

Place the parsnip, carrot, capsicum and sweetcorn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, combine the Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add the chicken breast and turn to coat. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side.

Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, combine the Greek-style yoghurt and mild chipotle sauce in a small bowl. Set aside. When the veggies are done, add the baby spinach leaves to the tray and toss to combine.