• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut potato and carrot into bite-sized chunks.

• Place onion, 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 in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from heat, then add BBQ sauce and the honey. Toss chicken to coat.

• When the veggies are done, add baby spinach leaves to the tray and toss to combine. • Crush corn chips in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with BBQ-glazed chicken and crushed corn chips. • Dollop with sour cream to serve. Enjoy! Little cooks: Join the fun and help crush the corn chips!