• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Cut zucchini into rounds. Cut beetroot into 1cm chunks. • Place veggies on lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add garlic and cook until fragrant, 1 minute. • Add passata, the brown sugar and butter, stirring, until slightly reduced 3-4 minutes. Season to taste. Transfer to a bowl and set aside.

• Meanwhile, 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, garlic & herb seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to medium-high heat, with enough olive oil to coat the base. • Fry crumbed chicken in batches until golden, 2-4 minutes each side. Transfer to a second lined oven tray. • Top and evenly spread each piece of chicken with parmigiana sauce, then sprinkle with shredded Cheddar cheese. • Bake until the cheese melts and the chicken is cooked through (when no longer pink inside), 8-10 minutes. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a medium bowl, add roasted veggies, baby spinach leaves and a drizzle of vinegar. • Toss to combine and season.

• Slice chicken. • Divide garlic & herb chicken parmigiana and roasted sweet potato & veggie toss between plates. Enjoy!