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

• Meanwhile, cut chicken breast into 2cm chunks. • Combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken, tossing to coat. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and the balsamic vinegar. Toss chicken to coat.

• When the roasted veggies are done, add baby spinach leaves to the tray. • Add a pinch of salt, then gently toss to combine.

• Divide roast veggie toss between bowls. Top with Mediterranean chicken. • Dollop over babaganoush and crumble over fetta cubes to serve. Enjoy!