Sticky Mustard & Rosemary Chicken

While the veggies are roasting, pick and finely chop the rosemary leaves (see ingredients). Slice the lemon (see ingredients) into wedges. Heat a large frying pan over a medium-high heat. Cook the slivered almonds until toasted, 3-4 minutes. In a medium bowl, combine the chicken thigh, garlic & herb seasoning, rosemary (see ingredients), and a drizzle of olive oil. Toss to combine. TIP: Hold the rosemary stalk in one hand and run your fingers down the stalk with the other to remove the leaves easily!

In a small bowl, combine the Dijon mustard (see ingredients), a generous squeeze of lemon and olive oil, salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-12 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! Remove the pan from the heat and add honey and the water. Toss to coat.

When the veggies are done, add the baby spinach leaves to the beetroot and carrot and toss to wilt. Drizzle the mustard dressing over the roast veggies and toss to coat.