Oven Baked Indian-Spiced Chicken

• While the veggies are cooking, finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and set aside. Allow to cool for 5 minutes. • Add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• When the veggies have 10 minutes remaining, in a medium bowl combine a drizzle of olive oil and Mumbai spice blend. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Add chicken breast to bowl, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, in batches, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • When the veggies have finished roasting add baby spinach leaves and a drizzle of the white wine vinegar to the tray, gently tossing to combine.