• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help toss the veggies!

• Meanwhile, add shredded cabbage mix, baby spinach leaves, 1/2 the dill & parsley mayonnaise and a drizzle of olive oil in a medium bowl. Season and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.

• When veggies have 12 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.

• Slice Louisiana baked chicken. • Divide chicken, herb-roasted veggies and creamy slaw between plates. • Serve with remaining dill-parsley mayo. Enjoy!