• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help with tossing the potato.

• Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine Louisiana spice blend, the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside

• Meanwhile, trim and thinly slice pea pods lengthways. • In a medium bowl, combine Asian slaw mix, pea pods, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide roast potatoes and Louisiana crumbed chicken between plates. • Serve with pea pod slaw and smokey aioli. Enjoy!