• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.

• While the veggies are roasting, finely chop garlic. Trim green beans. Roughly chop Asian greens. • In a large bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken in batches until browned, 2 minutes each side. • Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 3-4 minutes. • Add Asian greens and half the garlic then cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl. TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.

• Slice Southeast Asian-spiced chicken. • Divide roasted pumpkin, soy garlic greens and chicken between plates. Pour over the coconut sauce. Tear over spring onion to serve. Enjoy!