• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • When the fries are done, remove tray from oven and sprinkle over a pinch of zesty chilli salt. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast strips, season and turn to coat. • Place chicken on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, thinly slice celery. Slice lemon into wedges. • In a second medium bowl, combine celery, shredded cabbage mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide Tex-Mex chicken, zesty veggie fries and slaw between plates. • Serve with smokey aioli and remaining lemon wedges. Enjoy! Little cooks: Kids can take the lead and dollop over the smokey aioli!