• Preheat oven to 220°C/200°C fan-forced.
• Slice onion into wedges. Cut beetroot into 1cm chunks.
• Place onion, beetroot and roast veggie mix on a lined oven tray. Sprinkle 
over tomato & herb seasoning, drizzle with olive oil, season with salt and 
toss to coat.
• Roast until tender, 25-30 minutes. 

• Meanwhile, cut deep slices, taking care not to slice all the way through, 
across chicken breast in 1cm intervals.
• Place chicken on a second lined oven tray. Spread plant-based basil pesto 
onto chicken, then sprinkle over grated Parmesan cheese. Roast until 
cooked through, 12-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. 

• While the chicken is roasting, heat a large frying pan over medium-high heat. 
Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a medium bowl, combine rocket leaves and a drizzle of olive oil and 
balsamic vinegar. Season to taste with salt and pepper. 

• Divide baked cheesy ‘pesto’ hasselback chicken, herby veggie medley and 
dressed rocket between plates. 
• Garnish with toasted almonds to serve. Enjoy!