Crumbed Chicken & Roast Veggie Toss

• Place beetroot and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook asparagus until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help asparagus cook. Little cooks: Kids can help toss the veggies.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, garlic & herb seasoning and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, then the egg and finally the breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Add baby spinach leaves to the roasted veggies. Toss to combine and season to taste.