Moroccan Chicken & Roast Veggie Toss

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add chicken breast, turn to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove from the heat, add the honey to the pan and toss to coat. Transfer to a plate and set aside.

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.