• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when it is cooked. It's done when you can pierce it with a fork.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, turning to coat. • When veggies have 15 minutes remaining, place chicken steaks on a second lined oven tray. Bake until browned and cooked through (when no longer pink inside), 14-16 minutes.

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!

• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy! Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.