Preheat oven to 240°C/220°C fan-forced. Cut beetroot into thin wedges. Cut brown onion into thick wedges. Thinly slice capsicum. Cut zucchini into thick rounds. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool. TIP: If your oven tray is crowded, divide the veggies between two trays.

Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Crush roasted seed mix in its sachet using a rolling pin or with a pestle and mortar, until resembling fine crumbs.

In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken, turning to coat. Add crushed seed mix and herb crumbing mix (see ingredients). Turn chicken again, pressing it in the seed and crumb mixture to coat.

In a large frying pan, add enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side (cook in batches if pan is getting crowded). TIP: Add extra oil between batches so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

To the slightly cooled roast veggie tray, add mixed leaves and a drizzle of white wine vinegar. Gently toss to combine.

Divide seed-crusted chicken and roast veggie toss between plates. Serve with wholegrain mustard.