• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut red onion and tomato into thin wedges.

• Place veggies on lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• While the veggies are roasting, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, Aussie spice blend and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if necessary.

• When the veggies are done, add spinach to oven tray and drizzle with olive oil and vinegar. Toss to combine.

• Slice the chicken. • Divide crumbed chicken and roast veggie toss between plates. • Crumble over fetta. Serve with garlic aioli. Enjoy!