• Preheat oven to 240°C/220°C fan-forced. 
• Cut zucchini and carrot into bite-sized chunks. 
• Place zucchini, carrot and peeled & chopped pumpkin onto a lined oven tray. 
Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until 
tender, 20-25 minutes. Allow to cool slightly. 
• While the veggies are roasting, finely chop roasted almonds. Transfer almonds to 
a medium bowl. Set aside.
• Slice chicken breast into strips. In a second medium bowl, combine Aussie spice 
blend and a drizzle of olive oil. Add chicken strips, toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook panko breadcrumbs (see ingredients), tossing, until golden, 
2-3 minutes.
• Transfer to bowl with almonds and toss to combine. Season to taste with salt
and pepper. 
Little cooks: Take the lead and combine the breadcrumbs with the almonds!

• Return frying pan to medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook chicken until browned and cooked through (when no longer 
pink inside), 3-4 minutes each side. Remove from the heat. 
• To tray with roasted veggies, add baby spinach leaves and green dressing. 
Gently toss to combine and season to taste. 
TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Divide roast pumpkin toss between plates. Top with spiced chicken. 
• Sprinkle over almond crumb. 
• Serve with garlic aioli. Enjoy!
Little cooks: Add the finishing touch by spooning over the almond crumb!