• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut side down. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: The Brussels sprouts will char slightly, this adds to the flavour! TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop baby leaves.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend with a drizzle of olive oil. Add chicken breasts and toss to coat.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked when it's no longer pink inside.

• In a medium bowl, combine roasted kumara, Brussels sprouts, baby leaves and a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Toss to coat.

• Slice the chicken. • Divide Brussels sprouts and roast kumara toss and Mexican chicken between plates. • Serve with garlic aioli. Enjoy!