• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. Thickly slice carrot into half-moons. Cut zucchini into rounds.

• Place sweet potato and carrot on a lined oven tray. • Place beetroot and zucchini on a second lined oven tray. • Drizzle both veggie trays with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when 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 large bowl, combine a drizzle of olive oil and the garlic & herb seasoning. Season, then add chicken, tossing to coat. Little cooks: Take charge by combining the olive oil and seasoning, and tossing the chicken in it to coat! Make sure to wash your hands well afterwards.

• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Combine roasted veggies on one of the oven trays. Add baby spinach leaves, tossing to combine. Set aside. • In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!

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