Preheat the oven to 220°C/200°C fan-forced. Cut the 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.

While the potato is roasting, finely chop the 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 the garlic, Aussie spice blend, brown sugar, the salt and a drizzle of olive oil. Season with pepper. Add the chicken, turning to coat.

Halve the cherry tomatoes.

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

In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Add the spinach & rocket mix and cherry tomatoes. Crumble in the fetta cubes. Toss to coat. Season to taste.

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