Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the garlic & herb seasoning and season with pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

Meanwhile, finely chop garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine garlic, Aussie spice blend, the brown sugar, the salt and a drizzle of olive oil. Season with pepper. Add the chicken, turning to coat.

Halve the cherry tomatoes, then set aside.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from heat. TIP: Chicken is cooked through when it's no longer pink inside.

While chicken is cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season, then add spinach & rocket mix and cherry tomatoes. Crumble in the fetta cubes. Toss to combine.

Slice the Aussie-spiced chicken. Divide chicken, roast potatoes and tomato-fetta salad between plates. Drizzle garlic sauce over chicken to serve.