Sticky Glazed Chicken

• While the veggies are roasting, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast and turn to coat.

• 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. Cover and rest for 5 minutes.

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

• In a small bowl, combine garlic, sticky meat glaze, the balsamic vinegar, the brown sugar and the water. • Return frying pan to medium heat with a drizzle of olive oil. Cook the glaze mixture until slightly thickened, 1 minute. • Remove pan from heat, then return chicken to the pan and turn to coat in the glaze.

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.