Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Place on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Little cooks: Help out by topping the veggies with the olive oil and salt.

Meanwhile, finely chop garlic. Trim green beans.

Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add chicken and turn to coat. Transfer to a second lined oven tray. Little cooks: Take the lead by mixing the spice blend mixture and turning the chicken in it to coat. Remember to wash your hands well afterwards!

Spread tomato relish over chicken, then sprinkle with grated Parmesan cheese. Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes. Little cooks: Top the chicken with the relish and cheese!

While chicken is baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until softened, 4-5 minutes. Add mixed leaves, garlic and the butter and cook until leaves are wilted, 1-2 minutes. Season to taste.

Slice the cheesy tomato chicken melts, then divide between plates. Serve with roast root veggies and garlic greens.