Aussie Spiced Chicken with Garlic-Herb Roasted Potatoes

While the potato is roasting, finely chop the garlic. 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 garlic, Aussie spice blend, brown sugar and the salt. Add a drizzle of olive oil, a pinch of pepper and the chicken. Toss to coat.

Slice the cherry tomatoes in half.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the spinach & rocket mix and cherry tomatoes. Crumble in the fetta cubes. Add a drizzle of balsamic vinegar and olive oil and toss to coat.