• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into bite-sized chunks. Thinly slice capsicum. • Place sweet potato, beetroot, chopped veggie mix and garlic & herb seasoning on a lined oven tray. • Add a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine and roast until tender, 25-30 minutes.

• While the veggies are roasting, combine chicken breast, Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size of fillet).

• While the chicken is baking, combine the Greek-style yoghurt and a generous squeeze of lemon juice in a small bowl. • Cut the remaining lemon into wedges. When the veggies are done, add the baby spinach leaves and honey to the tray and toss to combine.

• Slice the chicken. Divide the roasted veggies between plates and top with the spiced chicken. • Top with the lemon yogurt and crumble over the fetta cubes. Garnish with the walnuts and serve with any remaining lemon wedges.