Prepare the Chicken: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pat the chicken breasts dry with kitchen paper. In a bowl, toss the chicken with 2 tablespoons of olive oil, dried oregano, smoked paprika, garlic powder, salt, and black pepper. Ensure each piece is evenly coated. The chicken should smell aromatic with the spices.

Roast the Chicken: Place the seasoned chicken breasts on one side of a large baking tray, ensuring they have space around them. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C. The surface should be a lovely golden-brown, with a slight char at the edges, and feel firm to the touch.

Prepare the Vegetables: While the chicken roasts, prepare your vegetables. In a large mixing bowl, combine the broccoli florets, carrot rounds, red onion wedges, and chopped red bell pepper. Drizzle with 2 tablespoons of olive oil, sprinkle with dried mixed herbs, salt, and black pepper. Toss well until all the vegetables are lightly glistening with oil and seasoning.

Roast the Vegetables: After the chicken has roasted for about 10-15 minutes, remove the tray from the oven. Carefully add the seasoned vegetables to the other side of the baking tray, spreading them in a single layer. Return the tray to the oven for another 20-25 minutes, alongside the chicken, or until the vegetables are tender-crisp and lightly caramelised, showing beautiful browned edges and a vibrant colour. They should emit a sweet, earthy aroma.

Cook the Grains: While the chicken and vegetables are roasting, cook your chosen grain (quinoa or farro) according to the packet instructions. Once cooked, fluff it with a fork and set aside. The grains should be tender but still have a pleasant chew.

Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, chopped fresh parsley, Dijon mustard, and honey (if using). Season with salt and black pepper to taste. The dressing should be emulsified and have a bright, zesty aroma.

Assemble the Bowls: Once the chicken and vegetables are roasted, remove them from the oven. Let the chicken rest for 5 minutes before slicing it into thick strips. To assemble each bowl, start with a base of cooked grains, then layer with a handful of fresh baby spinach or mixed greens. Arrange the roasted chicken slices and a generous portion of the roasted vegetables artfully over the grains and greens.

Serve: Drizzle each bowl generously with the zesty lemon-herb dressing just before serving. The vibrant colours of the vegetables and chicken will truly pop against the green of the spinach, and the whole bowl will smell wonderfully fresh and inviting.