• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place sweet potato, carrot, zucchini and snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Tex-Mex spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken breast, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, roughly tear kale leaves, then discard stem. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the oven tray with veggies. Gently toss to combine. Roast until tender, a further 5-8 minutes.

• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! While the chicken is baking, combine Greek-style yoghurt and mild chipotle sauce in a small bowl. Set aside.

• Slice smokey chicken. • Divide roast veggie toss between plates. Top with chicken. • Serve with a dollop of chipotle yoghurt. Enjoy!