Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. Cut the yam (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Divide the kumara, parsnip, yam and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning with a little drizzle of olive oil. Season with pepper, then add the chicken and toss to coat. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine and season to taste.

Thickly slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Drizzle with the balsamic glaze. Sprinkle with the toasted almonds and serve with the garlic aioli.