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

While the veggies are roasting, finely chop the garlic. Slice the zucchini into half-moons. Tear the kale leaves from stem, them roughly chop leaves.

Place the 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 the Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add the chicken and turn to coat. Transfer to a second lined oven tray.

Spread the tomato relish over the chicken, then sprinkle with the shredded Cheddar cheese. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 3-4 minutes. Add the garlic and kale and cook until fragrant and softened, 1-2 minutes. Season to taste.

Divide the cheesy tomato chicken melts between plates. Serve with the roast veggies and garlicky mushrooms.