• Preheat oven to 240°C/220°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing onto the chicken and sprinkle over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.

• Meanwhile, cut potato into bite-sized chunks. Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

• Meanwhile, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.

• Divide pesto-crusted chicken, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!