• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-size chunks. Slice apple and lemon into wedges. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken breast and toss to combine.

• Place potato, parsnip, apple and diced beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender,20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to combine. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken. • When roast veggies have cooled a little, add baby spinach leaves, a generous squeeze of lemon juice and a pinch of salt to oven tray and gently toss to combine. • Divide roast beetroot and apple veggie toss between plates. • Top with seared chicken and drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds. Serve with remaining lemon wedges. Enjoy!