• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower into small florets. • Cut sweet potato and capsicum into bite-sized chunks. • Slice mild chorizo into thick rounds. • Place cauliflower and potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. Roast until browned and tender, 20-25 minutes. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: The chicken is cooked when it is no longer pink inside.

• When potato and cauliflower have 15 minutes remaining, remove tray from the oven. • Add capsicum and chorizo to the tray. Sprinkle over Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.

• When the veggies are ready, add baby spinach leaves and a drizzle of white wine vinegar to the tray. • Gently toss to combine.

• Divide chicken, cheesy chorizo and veggie medley between bowls or plates. • Serve with a dollop of mayonnaise. Enjoy!