• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized 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. Little cooks: Kids can help toss the veggies.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and Tex-Mex spice blend, turn to coat and cook in batches until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink in the middle.

• Meanwhile, roughly chop flatbreads into 3cm pieces (or squares). • When veggies have 5 minutes cook time remaining, place flatbreads on the tray of veggies and toast until golden. • When roasted veggies and flatbreads are done, add baby leaves, zesty chilli salt and a drizzle of vinegar and olive oil to the tray. Gently toss to combine.

• Slice Tex-Mex chicken. • Divide chicken, zesty roast veggie and flatbread toss between bowls. • Serve with smokey aioli. Enjoy! Little cooks: Kids can take the lead and dollop over the smokey aioli when serving!