• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini and beetroot into 1cm chunks.
• Divide peeled & chopped pumpkin and prepped veggies on a lined oven tray. 
Drizzle with olive oil, season to taste with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes. 

• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium 
bowl. Season to taste, then add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken until browned, 2 minutes each side.
• Transfer chicken to oven tray with the veggies and bake until cooked through 
(when no longer pink inside), 8-12 minutes. 
TIP: If your oven trays are crowded, place chicken breast on a third lined tray. 
Little cooks: Help toss the chicken in the spice blend!

• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking up bacon with a spoon, 
until golden, 4-6 minutes. 
• To the oven tray with the veggies, add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste.

Little cooks: Take the lead and help toss the veggies with the spinach and bacon!

• Slice chicken.
• Divide bacon veggie medley between plates. Top with Aussie chicken. 
• Serve with a dollop of mustard mayo. Enjoy! 
TIP: Keeping a portion for later? See storage and reheating instructions under 
allergens!