• Preheat oven to 220°C/200°C fan-forced. Cut carrot and capsicum into bite-size chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast, season and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink in the middle.

• Roughly chop flatbreads. When the veggies have 5 minutes cook time remaining, place flatbreads on the tray with veggies and roast until golden. • When roasted veggies and flatbreads are done, add baby spinach leaves, zesty chilli salt and a drizzle of red wine vinegar and olive oil to the tray. Gently toss to combine.

• Slice Tex-Mex chicken. • Divide zesty roast veggie and crispy flatbread toss between plates. Top with chicken. • Serve with smokey aioli.