F American BBQ Chicken

While the vegetables are roasting, slice the chicken thigh into 1 cm thick strips. In a medium bowl, place the chicken, 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 1 tbs.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add 1/2 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 the plate and cover loosely with foil. Repeat with the remaining chicken.

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 1 tbs olive oil 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.