NZ Aussie Chicken & Chive Yoghurt

While the veggies are roasting, finely chop the chives. In a small bowl, combine the Greek yoghurt, chives and a small drizzle of water. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 3-4 minutes. Transfer to a small bowl and set aside.

In a medium bowl, combine the chicken tenderloin, Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. When the veggies have finished roasting add the baby spinach leaves to the oven tray and toss to combine.