• Preheat oven to 240°C/220°C fan-forced.
• Slice onion (see ingredients) into wedges. 
• Cut carrot into bite-sized chunks.

• Place onion, chopped potato and carrot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil.
• Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. 

Little cooks: Help toss the veggies and seasoning.

• Meanwhile, cut chicken breast into 2cm chunks.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Add All-American spice blend and the butter and cook, tossing until fragrant,
1 minute.
• Remove pan from heat, then add mild chipotle sauce and the honey. Toss chicken to coat. 

• When the veggies are done, add baby leaves to  the tray and toss to combine.
• Crush corn chips in their bag until roughly broken into pieces.
• Divide loaded veggie toss between bowls. Top with chipotle chicken and corn chip crunch.
• Dollop with sour cream to serve. Enjoy! 

Little cooks: Join the fun and help crush the corn chips!