Preheat oven to 240°C/220°C fan-forced. Cut the potato and zucchini into bite-sized chunks. Cut the beetroot into small chunks. Thickly slice the carrot into half-moons. Tear the kale leaves (see ingredients) off the stem, then roughly chop leaves.

Place the potato and carrot on a lined oven tray. On a second lined oven tray, place the beetroot and zucchini. 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.

While the veggies are roasting, combine a drizzle of olive oil and the garlic & herb seasoning in a large bowl. Season, then set aside. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Add to the garlic & herb mixture, turning to coat.

When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the 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 the slightly cooled roast veggies on one of the trays. Set aside. In a small bowl, combine the creamy pesto dressing and the water.

Slice the garlic and herb chicken. Divide the roast veggie toss between plates. Top with the chicken, spooning over any resting juices. Drizzle with the creamy pesto. Sprinkle with the pepitas to serve.