• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Peel and cut red onion into wedges. • Place sweet potato, red onion (see ingredients), carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, roughly chop kalamata olives. Halve snacking tomatoes (see ingredients). Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.

• When the veggies have 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!