• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, carrot and sweet potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread veggies out in a single layer, then 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 Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt. Add chicken, tossing 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 until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Remove from heat. TIP: Chicken is cooked through when it's no longer pink inside.

• To the roast veggie tray, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.

• Divide Mumbai-spiced yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds. Serve with remaining yoghurt. Enjoy!