Mexican Chicken & Cheesy Potato Traybake

While the potatoes are baking, drain the sweetcorn. Roughly chop the tomato. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken thigh with 1 1/2 sachets Tex-Mex spice blend, the garlic, 1 tbs of Greek yoghurt, a pinch of salt and pepper and a drizzle of olive oil.

Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Place the chicken on a second oven tray lined with baking paper. Bake until the chicken is cooked through, 15-20 minutes. Remove the tray from the oven and rest the chicken for 5 minutes. TIP: Cover the pan with a lid if the kernels are “popping” out.

While the chicken is baking, combine the remaining Greek yoghurt and 1/2 packet of mild chipotle sauce in a small bowl. TIP: Serve the kids portions with plain yoghurt if they prefer!

In a large bowl, add the baby spinach leaves, tomato and roasted veggies. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.