• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add pumpkin seeds to the tray and allow to toast. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop kale. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale until tender, 3-4 minutes. Season to taste. • Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. 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 the honey, turning chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, remove tray from oven, add kale and a drizzle of vinegar and toss to combine. Season to taste. • In a small bowl, combine chargrilled capsicum relish and Greek-style yoghurt.

• Slice the chicken. • Divide rainbow veggie toss and herby chicken between plates. • Top with creamy chargrilled capsicum sauce. Enjoy! Little cooks: Add the finishing touch by drizzling over the sauce!