BBQ-Glazed Chicken & Loaded Roast Veggie Toss

• Place onion, diced potatoes and carrot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Help toss the veggies and seasoning.

• Meanwhile, cut chicken breast into 2cm chunks. • When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from heat, then add BBQ sauce and the honey. Toss chicken to coat.