• Boil the kettle. Cut carrot into bite-sized chunks. • Set your air fryer to 200°C. Place carrot and diced beetroot into the air fryer basket and drizzle over olive oil. Sprinkle over garlic & herb seasoning and cook for 10 minutes. • Shake the basket, add flaked almonds, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240ºC/220ºC fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until couscous is tender, 10-12 minutes. • Drain couscous and return to the pan with a pinch of salt and a drizzle of olive oil.

• Slice lemon 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 herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add cherry sauce, turning chicken to coat. TIP: Chicken is cooked when it's no longer pink inside.

• Add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Season with salt and pepper then gently toss to combine.

• Slice cherry-glazed chicken steaks. • Divide veggie couscous between plates. • Top with cherry-glazed chicken. Spoon over any remaining glaze from the pan. • Serve with remaining lemon wedges. Enjoy!