• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks.

• Place potato and carrot on a lined oven tray. Sprinkle with garlic and herb seasoning, drizzle with olive oil, then toss to coat. • Roast for 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • SPICY! This spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and cook, tossing, until fragrant, 1 minute. • Remove pan from heat. Add mild chipotle sauce and honey, tossing chicken to coat.

• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. • Crush corn chips (see ingredients) in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with chipotle-glazed chicken and crushed corn chips. • Serve with a dollop of light sour cream.