• Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip into bite-sized chunks. Slice the red onion (see ingredients) into wedges. • Place the peeled & chopped pumpkin, parsnip and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop the tomato. Slice lime into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. 

• In a large bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken and turn to coat. Set aside.

• In a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char in the pan – don't worry, this adds to the flavour! The chicken is cooked through when it's no longer pink inside.

• To the tray with the roasted veggies, add baby spinach leaves, tomato and a squeeze of lime juice. Season to taste and toss to combine.

• Slice the Caribbean chicken. • Divide the roast veggie toss between plates and top with the chicken, spooning over any resting juices. • Serve with garlic aioli. Enjoy!