• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with Louisiana spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the spices and toss the potato.

• Meanwhile, slice chicken breast into 2cm strips. In a medium bowl, combine chicken and mayonnaise. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs and season. Coat handfuls of chicken in the seasoned panko. Transfer to a plate. • Heat a large frying pan over high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray, then bake until cooked through, 8-10 minutes. Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to prevent sticky fingers.

• Meanwhile, thinly slice apple. • In a second medium bowl, combine slaw mix, apple, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide Louisiana potatoes and mayo-crumbed chicken between plates. • Serve with apple slaw and smokey aioli. Enjoy!