Honey-Mustard Chicken

Place the sweet potato, carrot and zucchini on the oven tray lined with baking paper. Sprinkle over the sweet mustard spice blend, half the salt (use suggested amount) and a good drizzle of olive oil. Toss to coat and roast for 20-25 minutes, or until tender.

While the veggies are cooking, peel and crush the garlic. In a medium bowl, combine the garlic, honey, wholegrain mustard, half the balsamic vinegar, half the sesame seeds and the remaining salt. Add a good drizzle of olive oil and stir to combine. Add the chicken thigh and toss to coat in the marinade. Set aside.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Once hot, add the chicken thigh and honey-mustard marinade and cook, turning the chicken regularly, for 12-14 minutes, or until the marinade has reduced and the chicken is golden and cooked through. TIP: Turning regularly will prevent the honey from burning. TIP: The chicken is cooked when it is no longer pink inside. TIP: Chicken cook times will vary depending on the size of the thigh.

While the chicken is cooking, pick and finely chop the parsley leaves. Slice the lemon into wedges. In a medium bowl, toss the roasted vegetables, baby spinach leaves and parsley with the remaining balsamic vinegar and 1 1/2 tbs of olive oil. Season with a pinch of salt and pepper. TIP: Dress the veggies just before serving to avoid soggy leaves.