• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Halve Brussels sprouts. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• Meanwhile, 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 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 steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine the honey, dijon mustard (see ingredients) and a drizzle of olive oil. Add baby leaves, roast Brussels sprouts and potatoes and toss to combine. Season to taste. • Slice spiced chicken. • Divide spiced chicken and roast Brussels salad between plates. Enjoy!