Mexican Style Chicken Breast and Roasted Sweet Potato Salad

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Pop the sliced pepper, onion and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.

While everything roasts, zest and halve the lime.

Trim the baby gem, halve lengthways, then thinly slice widthways.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

Tear the ciabatta into roughly 2cm chunks.

When the sweet potato has 10 mins remaining, remove the tray from the oven and add the croutons alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Return the tray to the oven and bake on the top shelf until golden, 8-10 mins. 

Meanwhile, pop the avocado chunks into a large bowl with the lime zest and juice, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.

Season with salt and pepper and mix well.