Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip and beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Divide the peeled & chopped pumpkin, parsnip, beetroot and onion over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

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 Nan's special seasoning with a little drizzle of olive oil. Season with pepper, then add the chicken and toss 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, add the onion chutney mixture and toss 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.