• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays. Little cooks: Help season and toss the sweet potato!

• Meanwhile, combine grated Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a second lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread 1/2 the creamy pesto dressing over chicken. Spoon over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes. Little cooks: Help combine the panko-Parmesan mixture, and have a go at pressing it over the pesto chicken!

• While the chicken is baking, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a medium bowl. Season, then add carrot and deluxe salad mix. • When the chicken is almost ready, toss salad to combine. Little cooks: Older kids can help grate the carrot under adult supervision.

• Slice pesto-crusted chicken. • Divide chicken, roast sweet potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!