Seed-Crusted Chicken & Roast Veggie Toss

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, crush pumpkin seeds in their packet using a rolling pin or with a pestle and mortar, until resembling fine crumbs. • In a shallow bowl, whisk the plain flour, Aussie spice blend, a pinch of salt and egg until combined. In a second shallow bowl, place panko breadcrumbs (see ingredients) and crushed pumpkin seeds. • Dip chicken breast strips into egg mixture, then into panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side (cook in batches if pan is getting crowded).

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

• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine.