• Preheat oven to 240°C/220°C fan-forced. • Chop sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, then spread out in a single layer. Place veggies in the oven to roast for 20-25 minutes. Little cooks: Take the lead and help season and toss the veggies!

• When the veggies have 5 minutes remaining, remove tray from oven, then sprinkle shaved Parmesan cheese over the veggies. Return tray to oven and roast until cheese is golden and veggies are tender.

• When the veggies have 15 minutes remaining, season chicken breast on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through (when no longer pink inside!), 8-12 minutes.

• When the cheesy veggies are ready, add baby spinach leaves and a drizzle of the white wine vinegar to the tray. Toss to combine. • Divide cheesy veggies between plates. Top with chicken steaks. • Serve with a dollop of garlic aioli. Enjoy!