• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between the fries two trays.

• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. Transfer to a plate to rest. TIP: The spice blend may char slightly in the pan, this adds to the flavour. Little cooks: Take charge by combining the chicken with the seasoning!

• While the chicken is cooking, halve snacking tomatoes. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, tomato and Parmesan cheese. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Slice the seared chicken. • Divide chicken, rainbow veggie fries and tomato and Parmesan salad between plates. Spoon any resting juices over chicken. Dollop over mayonnaise to serve. Enjoy!