• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. • Place cauliflower and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. (Cook in batches if your pan is getting crowded) • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute of cook time, sprinkle with Tex-Mex spice blend, turning chicken to coat (the spice blend will char slightly in the pan, this adds to the flavour!). TIP: Chicken is cooked through when it's no longer pink inside.

• To the tray with roasted veggies, add baby spinach leaves and charred corn. Drizzle with olive oil, then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex chicken. • Serve with a dollop of garlic sauce. Enjoy!