American BBQ Chicken

While the vegetables are roasting, slice the chicken thigh into 2 cm thick strips. Place the chicken in a medium bowl with the All-American spice blend and a drizzle of olive oil. Toss to coat and set aside. Chop the broccoli into 2 cm florets and slice the stalk into 1 cm batons. Roughly chop the coriander. Juice the lemon to get 2 tsp (for 2 people) / 1 tbs (for 4 people).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the chicken and cook for 5-6 minutes, or until browned and cooked through. TIP: The spice blend will char lightly, this just adds to the flavour! Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli (stalks and florets) and cook, stirring, for 5-6 minutes, or until just tender. TIP: Add a dash of water to the broccoli to help it cook faster!

Carefully unwrap the foil from the garlic and squeeze the garlic flesh into a large bowl. TIP: Lay the roasted garlic on the chopping board and press down with the flat side of a knife to squish out the flesh! Mash the garlic with a fork until smooth. Add the lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people) to the bowl. Season with a pinch of salt and pepper and stir to combine. TIP: Add the lemon juice according to your taste. Add the sweet potato and carrot to the dressing and toss to coat.