• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place peeled pumpkin pieces, corn and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.

• Return the frying pan to high heat with the butter and a drizzle of olive oil. cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • To the bowl with the dressing, add roast veggies and shredded cabbage mix, then gently toss to combine. Season to taste.

• Slice the All-American chicken. • Divide roast pumpkin slaw between bowls. Top with chicken. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!