• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat, then spread out in a single layer. • Roast until tender, 20-25 minutes.

• While potato is roasting, place chicken tenderloins and mayonnaise in a medium bowl. Season with salt and pepper, then stir to coat. • In a shallow bowl, combine herb crumbing mix and a pinch of salt and pepper. • Dip each tenderloin into the seasoned crumbing mix. Set aside on a plate. • In a large frying pan, heat a generous drizzle of olive oil over a high heat. Cook crumbed chicken, in batches until golden, 2 minutes each side (they will finish cooking in Step 3!).

• Place crumbed chicken on a second lined oven tray. Bake until golden and cooked through, 8-10 minutes. • Meanwhile, place slaw mix and baby spinach leaves in a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide quick crumbed chicken, slaw and spiced potato chunks between plates. • Serve with smokey aioli.