• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, capsicum and zucchini into bite-sized chunks. • Place sweet potato, capsicum, 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, in a medium bowl, combine Tex-Mex spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a small bowl, combine mild chipotle sauce and the honey. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add chipotle mixture to the pan, gently turning the chicken to coat. Transfer to a plate. TIP: Chicken is cooked through when it is no longer pink inside.

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

• Wipe frying pan clean, then return to mediumhigh heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season to taste.

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