Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and brown onion into thin wedges. Thinly slice the capsicum. Cut the zucchini into thick rounds. Place the 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. TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, crush the roasted seed mix in its sachet using a rolling pin or with a pestle and mortar, until resembling fine crumbs. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

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

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the chicken until golden and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Add extra oil between batches if necessary. TIP: Chicken is cooked through when it's no longer pink inside.

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

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