Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Cut brown onion into thick wedges. Divide carrot, beetroot, onion and peeled & chopped pumpkin between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

In a medium bowl, combine Nan's special seasoning, a pinch of pepper and a drizzle of olive oil. Add chicken steaks, turning to coat.

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

Combine the roast veggies on one of the oven trays. Add spinach & rocket mix, gently tossing to combine. Season to taste.

Slice the chicken. Divide the roast veggie toss between plates. Top with the chicken. Sprinkle with flaked almonds and drizzle with green dressing to serve.