Sweet & Sticky Glazed Chicken

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.

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

----------CCM TEXT---------- • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

----------CCM TEXT---------- • Reduce to medium heat, in the last minute of cook time, add garlic, the water, honey, a pinch of lemon zest and chilli flakes (if using!) and turn chicken to coat, until fragrant, 1-2 minutes.

• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.