Almond & Chimichurri-Crusted Chicken

• Meanwhile, finely chop garlic. Crush roasted almonds in a mortar and pestle or in their sachet using a rolling pin until resembling fine crumbs. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, crushed almonds, chimichurri seasoning, a good drizzle of olive oil and a pinch of salt and pepper. Turn and press chicken to coat in the almond crumbs.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Don't worry if some of the crumbs fall off, sprinkle them back on the chicken when serving! TIP: The spice blend will char slightly in the pan, this adds to the flavour.

• When the veggies are done, add baby spinach leaves, zesty chilli salt and a drizzle of white wine vinegar to the tray. Toss to combine.