Chicken breast with chilli crumb and honey mustard veges

Instructions

1 Preheat oven to 200°C and line 2 baking trays with baking paper.

2 In a bowl, place breadcrumbs, spring onion, chillies, coriander, lemon zest and half of the oil and mix until combined.

3 In another bowl, toss together parsnips, carrots, honey, mustard, cumin seeds and remaining oil.

4 On 1 tray, place chicken breasts. Cover with the crumb mix, pressing it down so it adheres properly. On the second tray, spread out veges. Bake chicken and veges for 25 minutes, turning veges occasionally to prevent burning.

5 Toss rocket and roast vegetables together and serve with crumbed chicken breast, garnished with coriander.