Spiced Chicken & Rainbow Veggie Fries

While the veggie fries are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and turn to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes each side (depending on size). Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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

While the chicken is cooking, finely chop the chives. In a small bowl, combine the garlic aioli and chives. Set aside.

Thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the rocket leaves, pear and grated Parmesan cheese. Toss to coat.