Cheesy Capsicum Chicken Melts

While the veggies are roasting, finely chop the garlic. Trim the green beans.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt. Add the chicken and toss to coat. Transfer the chicken to a second lined oven tray.

Spread the chargrilled capsicum relish (see ingredients) over the chicken breast and sprinkle with the shredded Cheddar cheese. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until softened, 4-5 minutes. Add the baby spinach leaves, garlic and butter and cook until the spinach has wilted, 1-2 minutes. Season to taste.