Apricot Chicken & Roast Veggie Salad

• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend and the salt. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. 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 in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey, turning chicken to coat.

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

• To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.