Chicken and Sweet Potato Salad

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes. Chop the sweet potatoes into small cubes. Add the cubes to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 20-25 min or until cooked through. Set aside to cool slightly. 

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on each side until golden and cooked through. Once cooked through, rest for 5 min, then slice.

Meanwhile, add the olive oil, red vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing. 

Wash and roughly chop the baby gem lettuce. Halve the cherry tomatoes. Crumble the feta. 

Once ready, toss the baby gem lettuce, the roasted sweet potatoes and the sunflower seeds in the dressing. 

Divide the salad among plates, top with the sliced chicken, cherry tomatoes and feta.