Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your sweet potato[es] roughly into bite-sized pieces, then add to a baking tray (or two!) with your cherry tomatoes

Drizzle with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, season with a pinch of salt and give it a good mix up

Put the tray[s] in the oven for 10-15 min or until everything is starting to brown

Once brown, move the tomatoes and sweet potato to one side of the tray[s], then add your chicken breast portion[s]

Return the tray[s] to the oven for a further 18-20 min or until the chicken is cooked through (no pink meat!) and the sweet potato is crispy

While the chicken is cooking, boil a full kettle

Dissolve your chicken stock mix in 150ml [195ml] [250ml] boiled water

Peel and finely slice (don't chop!) your garlic

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a medium-low heat

Once hot, add the sliced garlic and cook for 2-3 min or until softened but not browned

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min

Add the chicken stock and cook for 2-3 min or until thickened

Once thickened, add your soft cheese and stir it all together – this is your creamy sauce

Add the wilted spinach and roasted tomatoes to the creamy sauce and gently mix together – this is your creamy spinach & tomato sauce

Slice the cooked chicken finely on a clean board