Preheat oven to 180 degrees C/350 degrees F.
Vegetables: Roughly chop the zucchnin and capsicum/red peppers. Chop the potato into small cubes. Arrange on a baking tray, sprinkle with salt and a quick spray of oil. Bake for 15-20 mins.
In order to get two thin pieces of chicken breast from the one piece, pat it down and flatten it out with your hand, then make an incision on the side and cut it in half. To further thin them out, place a sheet of baking/kitchen paper over and press down several times with the palm of your hand, or use a meat mallet. You are aiming for chicken pieces approx. 1 cm to 1.5 cm thick.
Quinoa Crumb: Set out three bowls on a bench. In bowl 1, place the flour, in bowl 2, place the egg and milk (whisk together). In the 3rd bowl, place the quinoa flakes, crushed walnuts, dried herbs and salt and pepper.
Coat the chicken: Coat one piece of chicken in flour. Shake of the excess. Dip it into the egg wash, then press it into the quinoa crumb, both sides. Flip over a few times, each time pressing down into the crumb mixture so that it is completed coated. Repeat for the second one.
Cook the chicken: Heat a pan/skillet on medium to high heat with 2 tablespoons olive oil. Add the chicken and cook for 5 to 7 minutes each side, until cooked through and golden brown.
Plating up: Arrange spinach or rocket leaves on a plate, place the chicken on one side, the roast vegetables on another. Serve with a tzatziki on the side.