• Preheat oven to 240°C/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut potato and beetroot into bite-sized chunks. • Spread potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: Microwave in batches if your plate is getting crowded.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When oil is hot, add chicken steaks and sprinkle with lemon pepper seasoning. Cook chicken, until browned and cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

• To tray with roast veggies, add baby spinach leaves with a drizzle of vinegar. Toss to coat and season.

• Divide roast pumpkin medley and lemon pepper chicken between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!