Garlic & Herb Crumbed Chicken

• Divide carrot, kumara and courgette between two lined oven trays. Drizzle with olive oil, then add the melted butter, Aussie spice blend and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• 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.