Helen's Chicken & Roast Veggie Salad

While the veggies are roasting, 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 chicken, Aussie spice blend, a good drizzle of olive oil and a pinch of pepper. Set aside.

Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a plate and set aside. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.

When the veggies have 15 minutes cook time remaining, trim and halve the green beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes. Transfer to a large bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Set aside to rest.

TIP: The chicken is cooked when it is no longer pink inside.

To the bowl with the green beans, add the baby spinach leaves, roasted beetroot and onion, balsamic vinegar and a pinch of salt and pepper. Gently toss to combine.