• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip and carrot into 2cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 15-20 minutes.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden,1-2 mintues. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat. stirring occasionally until tender and the water is absorbed, 10-12 minutes. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Drizzle with olive oil and toss to coat.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through (when no longer pink inside), 3-5 minutes (depending on thickness). • Cut lemon into wedges. In a small bowl, combine mayonnaise and a squeeze of lemon juice. Roughly chop baby leaves. • Add baby leaves,roasted veggies and grated Parmesan cheese to the couscous. Season and stir to combine.

• Slice chicken. • Divide cheesy veggie couscous between bowls. • Top with garlic and herb chicken. Pour over any resting juices. • Drizzle over lemon mayo and serve with any remaining lemon wedges. Enjoy!