Spiced Chicken & Roast Veggie Salad

• Place sweet potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning (see ingredients) and toss to coat. Roast until tender, 25-30 minutes. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the veggie tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot retains its firmness when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend, a good drizzle of olive oil and a pinch of pepper.

• When the veggies have 15 minutes left, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness).

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

• In a large bowl, combine roasted veggies, a drizzle of balsamic vinegar and a pinch of salt and pepper.

TIP: Toss the veggies on the oven tray to save on washing up!