• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into fries. • Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly and bake until tender, 20-25 minutes. • When the fries are done, sprinkle over zesty chilli salt (see ingredients) and toss to coat.

• Meanwhile, thinly slice apple. • Cut chicken breast into 2cm chunks.

• In a medium bowl, combine chicken, Creole spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the butter and honey, turning chicken to coat. TIP: The chicken is cooked when it's no longer pink inside.

• While the chicken is cooking, combine shredded cabbage mix, apple and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide Creole honey chicken, zesty veggie fries and apple slaw between plates. • Serve with smokey aioli. Enjoy!