• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into small chunks. • Cut red onion into wedges. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• Meanwhile, combine the plain flour and dukkah on a plate. • Rub chicken breast with a drizzle of olive oil, then turn to coat in the dukkah mixture. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until golden, 2 minutes each side. Transfer to a second lined oven tray.

• When the veggies have 15 minutes remaining, bake chicken until cooked through, 8-10 minutes. • Transfer to a plate. Set aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.

• Slice the chicken. • Divide roast veggie toss between plates. • Crumble fetta cubes over the veggies, then top with dukkah-crusted chicken. • Serve with garlic sauce. Enjoy! Little cooks: Add the finishing touch by drizzling over the garlic sauce!