• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into bite-sized chunks. Finely chop mild chorizo. • Place roast veggie mix and beetroot on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 15 minutes remaining, remove tray from the oven. • Add chorizo to the tray and sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.

• Meanwhile, roughly chop baby spinach leaves. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return pan to medium-high heat with a drizzle of olive oil. • When the cheesy veggies and chorizo are done, add baby spinach, cooked chicken and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide cheesy chorizo, chicken and veggie traybake between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!