• Preheat oven to 240ºC/220ºC fan-forced. Cut cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over Middle Eastern seasoning, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine hummus, Greek-style yoghurt and lemon zest. Season with salt and pepper and set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend, a pinch of salt and a drizzle of olive oil.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and turn to coat. TIP: The chicken is cooked when it's no longer pink inside.

• When the veggies are done, add baby spinach leaves and a generous squeeze of lemon juice to the tray. Toss to combine and season with salt.

• Slice golden chicken. Divide roast veggie medley between plates. • Top with chicken and lemon yoghurt hummus. • Serve with any remaining lemon wedges. Enjoy!