Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.

While the sweet potato is roasting, combine the grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and stir to combine.

Place the chicken breast on a second oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then using a spoon, spread the top of each chicken breast with the basil pesto, followed by the panko-Parmesan mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients). In a medium bowl, combine the vinegar, honey and a drizzle of olive oil.

Add the carrot, tomato and mixed salad leaves to the dressing. Season with salt and pepper and toss to combine.

Divide the pesto-crusted chicken, roasted sweet potato and garden salad between plates.