Begin by preheating your grill to a high setting to ensure it's ready for cooking the chicken.

While the grill is warming up, take this time to prepare your ingredients. For the vegetables, chop 400 grams of sweet potatoes into chunks of about 3 centimeters each, leaving the skin on for extra texture and nutrients.

Next, clean and halve a half packet of green beans and finely chop the leaves from one bunch of rosemary.

For the chicken, slice two fillets of free-range chicken breast horizontally to butterfly them, ensuring they will cook evenly and quickly. Finely slice one leek and crumble a block of fetta cheese, which will add a sharp and creamy flavor to the dish.

Lastly, cut half a lemon into wedges for a fresh zesty garnish.

Cook the sweet potatoes by placing them in a large saucepan filled with cold salted water. Bring the water to a boil and let the potatoes cook for about 15 minutes or until they're soft enough to be easily pierced with a fork.

In the last two minutes of the potatoes' cooking time, add the green beans to the saucepan.

Once done, drain the vegetables and return them to the pan. Toss the sweet potatoes and green beans with 2 tablespoons of butter and the finely chopped rosemary, seasoning with salt and pepper to taste. This will infuse them with a rich, aromatic flavor.

While the vegetables are cooking, prepare the chicken for grilling. Place the butterflied chicken breasts on a baking tray lined with baking paper.

Lightly rub them with half a tablespoon of olive oil and season with salt and pepper.

Grill the chicken on the highest shelf under the grill for 10 minutes, turning halfway through the cooking time. The goal is to achieve a perfectly cooked chicken that's just cooked through and juicy.

As the chicken cooks, you'll prepare the leek. Heat the remaining half tablespoon of olive oil in a medium frying pan over medium heat.

Add the sliced leek to the pan, cooking it for about 8 minutes or until it becomes soft and sweet. Once the leek is cooked, take the pan off the heat and stir in the crumbled fetta cheese.

Season this mixture with pepper to taste, and if you enjoy a bit of heat, a quarter sachet of chilli flakes can be added at this point. Spoon this leek and fetta mixture over the grilled chicken breasts, then return them to the grill for an additional 1-2 minutes, or until the topping is crispy and golden.

To serve, evenly distribute the chicken, sweet potato, and green beans between the plates.

Accompany each serving with a wedge of lemon, allowing diners to add a fresh squeeze of lemon juice over their dish for an added zest.