Seared Chicken & Roast Veggie Toss

• Place beetroot, carrot and onion on a lined oven tray. Place potato on a second lined oven tray. • Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle potato with Parmesan cheese. Roast until cheese is golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the veggies have 10 minutes remaining, in a medium bowl combine chicken, garlic & herb seasoning and a drizzle of olive oil. • 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). Transfer to a plate to rest.

TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, add baby spinach leaves and a drizzle of vinegar to the oven tray with roast veggies. Gently toss to combine. Season with salt and pepper.