• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut brown onion into thick wedges.

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, heat a large frying pan over medium-high heat. Toast pepitas, stirring, until golden, 3-4 minutes. • Transfer to a small bowl.

• Place our hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Toss to coat.

• When the veggies have 10 minutes remaining, return frying pan to medium heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.

• Divide roast veggie toss between plates. Sprinkle with pepitas. • Top with garlic and herb chicken. • Drizzle with creamy pesto dressing to serve. Enjoy!