• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half moons.
• To a parchment-lined baking sheet, add peppers, zucchini, 1/2 tbsp (1 tbsp) oil and Italian Herb Spice Blend. Season with salt and pepper. Toss to coat.
• Roast in the bottom of the oven for 12-14 min, stirring halfway until tender-crisp and lightly charred. 

• In a large bowl, combine vinegar and half the pesto. This is your dressing.
• In a small bowl, combine half the mayo and remaining pesto. This is your aioli.

• In a shallow dish, combine breadcrumbs and Parmesan.
• Dry chicken with paper towels. Slice into 1/4-inch thick slices, then pat dry again. To a medium bowl, add chicken and remaining mayo. Season with salt and pepper. Toss to coat.
• Working with one slice of chicken at a time, press both sides into breadcrumb-Parmesan mixture to coat completely. 

• In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) oil over medium-high. When pan is hot, add chicken. Pan-fry 2-3 min per side until golden and cooked through.** (NOTE: Don't crowd the pan, cook chicken in batches, using 1 1/2 tbsp oil per batch.)
• Carefully transfer to a paper towel-lined plate. 

• To the bowl with dressing, add veggies, spring mix and spinach. Toss to coat.
• Divide salad and chicken between plates.
• Drizzle aioli over chicken.

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork, increasing frying time to 2-3 min per side.**