Sweet & Savoury Glazed Chick'n

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• In a small bowl, combine garlic, sweet & savoury 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 plant-based crumbed chicken to the pan and turn to coat in the glaze.

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