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

Place potato and carrot on a lined oven tray. Place beetroot and turnip on a second lined oven tray. Drizzle both 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.

While the veggies are roasting, 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!

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

Combine the roast veggies on one of the oven trays. Add mixed 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 the roast veggie toss between plates. Top with chicken, spooning over any resting juices. Drizzle with creamy pesto. Sprinkle with pepitas to serve. Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.