• Preheat oven to 220°C/200°C fan-forced.
• Cut brown onion into thick wedges. Thinly 
slice capsicum into strips. Cut pumpkin into 
small chunks.
• Place pumpkin, onion and capsicum on a lined 
oven tray. Drizzle with olive oil, season with salt
and pepper and toss to coat. Roast until tender, 
20-25 minutes.
• Meanwhile, roughly tear kale leaves (see 
ingredients), then discard stem.
• When veggies have 8 minutes cook time 
remaining, remove tray from oven. Add kale and 
a pinch of salt, gently tossing to combine. Roast 
until tender. 

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

• Meanwhile, place your hand flat on top of each 
chicken breast and slice through horizontally to 
make two thin steaks.
• SPICY! This is a mild spice blend, but use less if 
you’re sensitive to heat! In a large bowl, combine 
All-American spice blend and a drizzle of olive 
oil. Add chicken and toss to coat. Season with 
salt and pepper. 

• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook 
corn kernels until lightly browned, 4-5 minutes. 
Transfer to a second large bowl. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 

• While the corn is charring, combine smokey aioli
and a dash of water in a small bowl.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. When oil is hot, cook chicken
until cooked through, 3-6 minutes each side 
(depending on thickness). Remove from heat. 

TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• Meanwhile, add roasted veggies to the bowl with 
charred corn. Gently toss to combine. Season 
to taste.
• Slice chicken.
• Divide capsicum-kale toss between plates. Top 
with chicken, spooning over any resting juices.
• Serve with a dollop of smokey aioli. Enjoy!