Herby Chicken & Honey-Balsamic Cauliflower

• Place potato, carrot and onion onto a lined oven 
tray. Drizzle with olive oil, season with salt and toss 
to coat.
• Roast until tender, 20-25 minutes.

• When veggies have 15 minutes remaining, place 
Fioretto on a second lined oven tray.
• Drizzle with olive oil, season with salt and toss 
to coat. Roast until tender and brown around the 
edges, 10-15 minutes.
• In the last 5 minutes of cook time, drizzle  
over the honey and balsamic vinegar, then roast 
until sticky.    

• Meanwhile, place your hand flat on top of chicken 
breast and slice through horizontally to make two 
thin steaks.
• In a medium bowl, combine tomato & herb 
seasoning, chicken steaks, a drizzle of olive oil and 
a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook chicken until cooked through, 3-6 minutes 
each side (cook in batches if your pan is getting 
crowded).
TIP: Chicken is cooked through when it’s no longer pink 
inside. 

• To the tray with roasted veggies, add baby spinach 
leaves.
• Gently toss to combine, then season to taste with 
salt and pepper.