• Preheat oven to 220°C/200°C fan-forced.
• Thickly slice zucchini into half-moons. 
• Cut tomato into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive 
oil, season with salt and pepper and toss to coat. 
• Roast until tender, 25-30 minutes.

• Meanwhile, thinly slice brown onion.
• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook onion, stirring, until 
softened, 5-6 minutes.
• Reduce heat to medium, then add the balsamic 
vinegar, the brown sugar and a splash of water. 
Mix well. Cook until dark and sticky, 3-5 minutes. 
Transfer to a small bowl. 

• Meanwhile, cut or tear bake-at-home ciabatta into 
bite-sized chunks.
• Place torn ciabatta on a second lined oven tray. 
• Drizzle with olive oil and sprinkle over half the 
Parmesan cheese.
• Toss to coat, then bake until golden, 5-8 minutes.

• While the croutons are baking, place your hand flat 
on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• In a large bowl, combine Aussie spice blend and a 
drizzle of olive oil. Add chicken, turning to coat.
• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Cook chicken, until 
cooked through (when no longer pink inside),  
3-6 minutes each side (cook in batches if your pan is 
getting crowded). 
TIP: The spice blend will char slightly in the pan, this 
adds to the flavour! 

• While the chicken is cooking, combine ranch 
dressing and a drizzle of olive oil in a medium bowl.
• Add mixed salad leaves, roast veggies and cheesy 
croutons. Gently toss to combine. Season to taste 
with salt and pepper.

• Slice chicken.
• Divide cheesy crouton salad between plates.
• Top with Aussie chicken, spooning over any juices 
from the pan.
• Spoon caramelised onion over chicken. Sprinkle 
with remaining Parmesan to serve. Enjoy!