• Preheat oven to 220°C/200°C fan-forced.
• Halve Brussels sprouts.
• Cut carrot into thick rounds.
• Divide peeled & chopped pumpkin and prepped veggies between two 
lined oven trays. Drizzle with olive oil, season with salt and pepper and toss 
to coat.
• Roast until tender, 25-30 minutes. 

• Meanwhile, in a medium bowl, combine Aussie spice blend and a drizzle of 
olive oil. Season, 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 one of the oven trays 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 baconwith a spoon, until golden, 4-6 minutes. 

• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide bacon veggie medley between plates. Top with Aussie chicken. Serve with mustard mayo. Enjoy! 

Little cooks: Take the lead by adding the spinach and bacon to the veggie tray. Be careful, the tray is hot!