• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. • Spread sweet potato chunks over a large microwave-safe plate. Cover with a damp paper towel. • Microwave sweet potato on high, 2 minutes. Drain any excess liquid. Place sweet potato and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast, until golden and tender, 10-15 minutes. Little cooks: Help with sprinkling over the seasoning!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken breast, until browned, 2 minutes each side. Transfer chicken to lined oven tray, coat in mild chipotle sauce and bake until cooked through, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• When roast sweet potato has cooled slightly, halve snacking tomatoes. Add tomatoes, spinach, rocket and fennel mix and garlic aioli to the oven tray. • Gently toss to combine. Season to taste. Little cooks: Take the lead by tossing the veggies!

• Spread butter over corn. Slice chicken. • Divide aioli tomato-rocket toss, chipotle chicken and corn between plates. • Drizzle chicken with ranch dressing to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by drizzling over the dressing!