1. Preheat the oven to 200c and line a baking tray. Place the cauliflower, zucchini and eggplant on the tray and spray or drizzle with coconut oil. Sprinkle with cinnamon and salt and pepper. Roast for 20-25 minutes until golden.
  2. Meanwhile, steam the broccoli and snow peas in a double steamer and set aside.
  3. Cut the cucumber and capsicum and set aside.
  4. To make the olive oil, finely diced the herbs and combine with the lemon juice, chilli and oil in a jar and shake well.
  5. Half the spinach and vegetables into 2 bowls and top with the chicken and 1/4 of an avocado each. Drizzle with olive oil and sprinkle with salt and pepper!