Aussie Chicken & Roast Veggie Salad with Dill Yoghurt

While the veggies are roasting, zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the dill. In a small bowl, combine the Greek-style yoghurt, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and 1/2 the dill. Season with salt and pepper.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a a drizzle of olive oil. Add the chicken steaks and season with pepper. Toss to coat and set aside.

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Set aside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

When the roast veggies have cooled a little, add the spinach & rocket mix to the oven tray and gently toss to combine. Slice the chicken.