Sweet Mustard 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, combine the plain flour, sweet mustard spice blend and the salt in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and garlic. • Cut chicken breast into 2cm strips. Coat chicken first in flour mixture, followed by the egg and finally the panko-garlic crumb. 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.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

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