Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, carrot and beetroot into small chunks. Cut the brown onion into thick wedges. Divide the prepped veggies 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.

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 the chicken steaks, turning to coat.

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

Roughly chop the parsley. In a large bowl, gently combine the parsley and roasted veggies. Season to taste. TIP: Toss the veggies on one of the oven trays to save washing up!

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