Mexican-Style Chicken Breast Tray Bake With Lime Yoghurt

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

Combine your chipotle paste (can't handle the heat? Go easy), ground smoked paprika and soy sauce in a bowl with a drizzle of vegetable oil – this is your marinade

Add your chicken to the marinade and give everything a good mix up, then set aside for later

Peel and chop your red onion[s] into wedges

Chop your potato[es] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Add the chopped vegetables to a baking tray (or two!)

Sprinkle over your ground cumin

Add a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Add the marinated chicken to the tray[s]

Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and the vegetables are tender – this is your Mexican-style chicken tray bake

Meanwhile, chop your lime[s] into wedges

Trim, then slice your spring onion[s] finely