Pre-heat your oven to 200 degrees. Chop the tomatoes in half and roughly chop the coriander. Wash the sweet potatoes and chop into 2cm squares (don’t peel the nutritious skin).
Toss the sweet potato in 1 tbsp of olive oil and a good pinch of salt and pepper. Place on a baking tray in a single layer and cook on the top shelf of the oven for 20 mins or until crispy around the edge.
Butterfly the chicken. (Place your hand flat on top of the breast. Cut it in half but not all the way through so that you have two thin slices of meat that open up like a butterfly.
Mix the mexican spices with the zest of the lime and 2 tbsp of olive oil. Cut it in half and squeeze 1 tbsp of juice into the mixture along with a pinch of salt and pepper.
Rub the mixture over the chicken. Heat a non-stick frying pan on medium heat with 1 tbsp of olive oil. Once hot, cook the chicken for around 5 mins on each side until cooked through.
Toss the tomatoes with a further tbsp of lime juice and a pinch of salt and pepper. Toss in the coriander and the sweet potatoes. Crumble the feta and mix it in. Lastly lay the cooked chicken on top and get Enjoy!