Almond & Garlic-Crusted Chicken

While the veggies are roasting, roughly chop the roasted almonds (see ingredients). Finely chop the garlic. In a medium bowl, combine the panko breadcrumbs (see ingredients), chopped almonds, garlic and a generous drizzle of olive oil. Season with salt and pepper.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

Season the chicken all over with salt and pepper and place on a second oven tray lined with baking paper. Spread 1/2 the dill & parsley mayonnaise over the chicken, then spoon over the almond crumb, pressing down gently to help it stick. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, roughly chop the tomato. In a medium bowl, combine a generous drizzle of olive oil, the balsamic vinegar and honey. Add the tomato and spinach & rocket mix. Toss to combine.