Herby Chicken & Winter Veggie Toss

• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop roasted almonds. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Return 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). • Remove pan from heat, then add the butter and honey and turn chicken to coat.

• When the roasted veggies are done, combine roasted veggies, baby spinach leaves and a drizzle of balsamic vinegar in a large bowl. Toss to coat.

TIP: Combine everything on the oven tray to save on washing dishes!