Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm half-moons. Cut the carrot (unpeeled) into 1cm half-moons. Cut the capsicum into 2cm chunks. TIP: Cut the veggies to size so they cook in time.

Place the potato on an oven tray lined with baking paper. On a second oven tray lined with baking paper, place the zucchini, carrot 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 good drizzle of olive oil in a large bowl. Season with salt and pepper. 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 mix well. Heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, until lightly toasted, 3-4 minutes. Transfer to a bowl and set aside.

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 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 chicken. Divide the roast veggie toss between plates and sprinkle over the pepitas. Top with the sliced chicken and spoon over any chicken resting juices. Drizzle over the creamy pesto dressing.