• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut beetroot into 1cm chunks. Drain sweetcorn. Tear kale leaves (see ingredients) from stem, then roughly chop leaves. • Divide sweet potato, beetroot and sweetcorn between two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast until just softened, 10-15 minutes. • To one of the veggie trays, add kale, tossing to coat. Return to oven to roast until tender, a further 10-15 minutes.

• While veggies are roasting, heat a drizzle of olive oil in a large frying pan over a medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute of cook time, add Nan's special seasoning to the pan, turning the chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Combine roasted veggies on one of the oven trays. • Top with baby spinach leaves and a small drizzle of balsamic vinegar. Gently toss to combine.

• Slice chicken. • Divide roast veggie toss between plates. Top with chicken. • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve.