• Preheat oven to 240°C/220°C fan-forced. Roughly tear kale leaves, then discard stems. • Place sweet potato, carrot & zucchini mix 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. • When the veggies have 8 minutes remaining, add kale to the oven tray with veggies. Gently toss to combine. Return to oven and cook until tender. 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 chicken thigh and Tex-Mex spice blend on a second lined oven tray. • Add a generous pinch of salt and a drizzle of olive oil, then turn chicken to coat. • Bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.

• Meanwhile, in a small bowl, combine mild chipotle and the honey. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste.

• Slice chicken. • Divide kale-veggie toss and chicken between plates. • Drizzle over chipotle sauce. • Top with a dollop of garlic yoghurt to serve. Enjoy!