• Preheat oven to 220°C/200°C fan-forced. • Cut brown onion into wedges. Cut carrot, capsicum and zucchini into bite sized chunks. • Place onion, carrot, capsicum and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken breast, tossing to coat. • When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken breast until golden, 2-3 minutes each side (depending on thickness). • Transfer chicken to a second lined oven tray. Bake until cooked through (when it's no longer pink inside), 14-16 minutes.

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

• Slice chicken breast. • Divide Mumbai 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!