• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out the prepped veggies in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine lemon pepper spice blend and a drizzle of olive oil in a medium bowl. Add chicken. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. TIP: The spice blend will char in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine the roasted veggies and baby spinach leaves. • Toss, then season to taste.

• Divide roast veggie toss and lemon pepper chicken between plates. • Serve drizzled with creamy pesto dressing. Enjoy!