Herby Chicken & Honey-Balsamic Fioretto

• Place potato, carrot and onion on 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 and season with salt and pepper. Toss to coat and roast until tender and brown around edges, 10-15 minutes.
• In the last 5 minutes of cook time, drizzle over the honey and balsamic vinegar and 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 steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 

TIP: Chicken is cooked through when it is no longer pink inside.

• To tray with roasted veggies, add baby spinach leaves.
• Gently toss to combine. Season to taste.