Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Add a drizzle of olive oil and season. Toss to coat, then roast until tender, 25-30 minutes.

While the potato is roasting, combine the grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil in a medium bowl. Place the chicken breast on a second oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat. Using a spoon, spread the top of each chicken breast with the basil pesto, then top the chicken with the panko-Parmesan mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients). In a medium bowl, combine the vinegar, honey and a drizzle of olive oil. Add the tomato, carrot and mixed salad leaves. Season and toss to combine.

Divide the pesto-crusted chicken, roasted potato and garden salad between plates.