• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut parsnip and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside. • In a medium heatproof bowl, place couscous and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through, 3-5 minutes (depending on thickness). • Meanwhile, cut lime into wedges. • To the couscous, add roasted veggies, grated Parmesan cheese, a squeeze of lime juice and a drizzle of olive oil. Season and stir to combine.

• Slice garlic and herb chicken. • Divide Parmesan veggie couscous and chicken between bowls. Spoon over any resting juices. • Top with mayonnaise and serve with any remaining lime wedges. Enjoy!