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

Place the potato and carrot on a lined oven tray. On a second lined oven tray, place the beetroot and capsicum. Drizzle both veggie trays with olive oil and season with salt and pepper. Toss to coat, then 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 the garlic & herb seasoning and a drizzle of olive oil in a large bowl. Season, then stir to combine. 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 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.

While the chicken is cooking, combine the slightly cooled roasted veggies and the baby spinach leaves in a large bowl. Set aside. In a small bowl, combine the creamy pesto dressing and the water. TIP: Toss the veggies on one of the oven trays to save washing up!

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 dressing. Sprinkle with the pepitas to serve.