• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray

• Meanwhile, finely chop semi-dried tomatoes. • In a small bowl, combine tomatoes, fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat. • Place chicken, cut side up, on a second lined oven tray, then stuff with tomato-fetta mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!

• Divide fetta and semi-dried tomato stuffed chicken and root veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!