• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place sweet potato and broccoli florrets on a lined oven tray.
• Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat.
• Roast for 15 minutes (the veggies will finish cooking in step 2!).

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, roughly chop mild chorizo. Cut chicken breast into 2cm chunks. 
• After 15 minutes, remove the tray of veggies from the oven, then add chorizo to tray.
• Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• Meanwhile, roughly chop roasted almonds (see ingredients).
• When veggies and chorizo are done, add cooked chicken, baby spinach leaves and almonds to the tray. 
• Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.

• Divide one-tray chorizo, chicken and veggie toss between plates.
• Crumble over fetta cubes to serve. Enjoy!