Preparation:

1)Preheat oven to 200°c. Chop sweet potato into long thin chunks and add to baking tray with olive oil. Sprinkle the paprika and fresh rosemary over the top of the sweet potato. Place in oven. 2)Slice chicken breast in half, wrap in cling film and flatten using a rolling pin. Drizzle the oil over the chicken and sprinkle the Cajun spices on top. To finish the seasoning, squeeze ½ a Del Monte lemon over the chicken. 3)Fry the chicken in a pan until golden on both sides. Bake until cooked throughout. 4)Purée the avocado, then squeeze the lemon into the puréed avocado, mix together. Add a dash of salt and pepper (optional) and spread over the base of the wholemeal bun. 5)Chop the red onion into thin slices and fry until the onion starts to turn brown. 6)Toast the wholemeal bun and chop the Del Monte tomato into slices. 7)Add the avocado mix to the base of the wholemeal bun, top with the chicken and place the grilled onion, tomato and lettuce on top. 8)Finish with Greek yoghurt and serve with sweet potato fries.