• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. • Cut beetroot into 1cm chunks. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a large bowl. • Add chicken breast strips, season with salt and pepper and turn to coat.

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are "popping out"

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, add baby leaves and charred corn to the tray of roasted veggies, then gently toss to combine. Season to taste.

• Divide roast veggie medley between bowls and top with Texan chicken. • Spoon over any resting juices from the pan. • Dollop with smokey aioli to serve. Enjoy!