• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes.
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with saltand pepper and toss to coat.
• Roast until tender, 25-30 minutes.

ELEVATE ME: If you've added extra ingredients to this recipe, pick thyme leaves 
and sprinkle over potatoes before roasting. 

• When potatoes have 15 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Transfer to a paper towel-lined plate.

• Meanwhile, trim green beans and baby broccoli. Halve any thicker stalks of baby broccoli lengthways.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.

• Cook veggies, until tender, 5-6 minutes.

• Reduce heat to medium, add garlic paste and cook, until fragrant, 1 minute. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Slice crumbed chick'n.

• Divide roast chat potatoes, plant-based crumbed chicken and garlicky greens between plates.

• Drizzle over creamy pesto dressing. Enjoy!

FANCIFY me: If you've added a fancify bundle, sprinkle flaked almonds over greens. Slice lemon into wedges to serve.