Preheat the oven to 220°C/200°C fan-forced. Chop the potato into bite-sized chunks. Place on a lined oven tray, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes.

While the potato is roasting, finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic, Aussie spice blend, brown sugar and the salt. Add a drizzle of olive oil, a pinch of pepper and the chicken. Toss to coat.

Slice the cherry tomatoes in half.

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: The chicken is cooked through when it's no longer pink inside.

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

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