Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and red onion into thin wedges. Thinly slice the capsicum. Cut the zucchini into thick rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, crush the roasted seed mix in their sachet using a rolling pin or with a pestle and mortar until they resemble 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 chicken, Aussie spice blend and a good drizzle of olive oil. Season and toss to coat. Add the crushed seed mix and herb crumbing mix (see ingredients). Toss and press to coat the chicken.

In a large frying pan over a medium-high heat, add enough olive oil to cover the base. When the oil is hot, cook the chicken, until golden and cooked through, 3-5 minutes each side. TIP: If your pan is getting crowded, cook the chicken in batches for the best results! TIP: Chicken is cooked through when it's no longer pink inside.

Once the roast veggies have slightly cooled, place in a large bowl. Add the spinach & rocket mix 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 dill & parsley mayonnaise.