Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and capsicum into bite-sized chunks. Cut the zucchini into half-moons. Slice the carrot into half-moons.

Place the sweet potato and carrot on a lined oven tray. On a second lined oven tray, place the zucchini and capsicum. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

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

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roast veggies and baby spinach leaves, and toss well to combine. In a small bowl, combine the creamy pesto dressing with the water.

Slice the garlic and herb chicken. Divide the roast veggies between plates. Top with the chicken and spoon over any chicken resting juices. Sprinkle with the pepitas and drizzle with the creamy pesto dressing to serve.