• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Trim ends of asparagus. • Place potato and asparagus 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. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium bowl, add shredded cabbage mix, baby leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season to taste 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 All-American spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat. Little cooks: Take the lead by tossing the slaw!

• When veggies have 12 minutes 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. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice American baked chicken. • Divide herb-roasted veggies, slaw and chicken between plates. • Serve with the remaining dill & parsley mayonnaise. Enjoy! Little cooks: Add the finishing touch and dollop over the herby mayo!