Step 1

Preheat oven to 200C/180C fan forced, line 2 baking trays with baking paper.

Step 2

Place chicken, pumpkin, zucchini and capsicum on a lined tray. Spray chicken and all vegetables lightly with olive oil. Drizzle 1 tablespoon of the soy mixture over the chicken breast. Reserve remaining soy mixture (see tip). Bake for 20-25 minutes, or until chicken is cooked through and vegetables are golden and tender. Place broccoli on the other lined tray. Spray lightly with oil. Add to the oven for the last 5 minutes of baking time.

Step 3

Set vegetables and chicken aside to cool before placing in airtight containers and chilling until required.

Step 4

For the Soy and ginger chicken rice bowl, heat the rice following packet directions. Place rice in a large bowl. Add 70g sliced cooked chicken breast, 1 cup roasted vegetables and the rocket and spinach leaves. Drizzle with 1 tbs of the reserved soy dressing.

Step 5

For the Chicken and avocado wrap, spread the avocado over the wrap. Top with 60g sliced cooked chicken breast, 3/4 cup roasted vegetables (pumpkin, zucchini and capsicum) and rocket and spinach leaves. Wrap to enclose filling.

Step 6

For the Chicken ‘fried’ rice, combine the brown rice, with 50g cooked chicken breast, diced, 3/4 cup roasted vegetables (broccoli and capsicum) and 125g tin corn kernels (drained) in a microwave-safe bowl. Add 1 tbs reserved soy dressing and stir to combine. Cover and heat in microwave on high (100%) for 1 1/2 minutes or until warmed. Serve with a drizzle hot chilli sauce, if you like.

Step 7

For the Loaded chickpea salad, combine chickpeas, 1 cup roasted vegetables, avocado and rocket and spinach leaves in a bowl. Drizzle with lemon juice and olive oil. Serve with a wholegrain wrap, if you like.

Step 8

For the Super veg tuna salad, combine tuna, 1 1/2 cups roasted vegetables and rocket and spinach leaves in a bowl. Drizzle with lemon juice and olive oil. Sprinkle with seed mix.