• Preheat oven to 240°C/220°C fan-forced.
• Divide roast veggie mix over a lined oven tray. Drizzle with olive oil, season 
with salt and toss to coat.
• Roast until tender, 20-25 minutes. 

• Meanwhile, place your hand flat on top of each chicken breast and slice 
through horizontally to make two thin steaks.
• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a 
pinch of salt. Add chicken steaks, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 

TIP: The chicken is cooked when it is no longer pink inside. 

• Once roasted veggies are done, halve snacking tomatoes.
• To the tray with roasted veggies, add baby spinach leaves, snacking tomatoes and a drizzle of white wine vinegar. Toss to coat and season with 
salt and pepper to taste. 

• Slice chicken.
• Divide peri-peri chicken and roast rainbow veg toss between plates.
• Crumble fetta cubes over veggies. Serve with smokey aioli. Enjoy!