Roast the veggies Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip and beetroot into small chunks. Cut the red onion into wedges. Divide the parsnip, beetroot, onion and peeled & chopped pumpkin over two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 20-25 minutes.

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Creole spice blend, the salt, and brown sugar with a drizzle of olive oil. Season with pepper, then add the chicken and turn to coat. Set aside.

In a small bowl, combine the caramelised onion chutney with a splash of water. Mix well and set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove the pan from the heat, then add the onion chutney mixture and turn the chicken to coat. TIP: The chicken is cooked through when it's no longer pink inside.

When the veggies are done, add the baby spinach leaves to the tray and toss to combine. Season to taste.

Slice the chicken. Divide the roast veggie toss and Nan's chicken between plates. Spoon over the remaining glaze from the pan. Sprinkle with the toasted almonds and serve with the garlic aioli.