Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, parsnip and beetroot into fries. Spread the veggie fries over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

While the veggie fries are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken and turn to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes each side (depending on size). Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, finely chop the chives. In a small bowl, combine the garlic aioli and chives. Set aside.

Thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the rocket leaves, pear and grated Parmesan cheese. Toss to coat.

Slice the spiced chicken. Divide the chicken, rainbow veggie fries and rocket-pear salad between plates. Spoon any resting juices over the chicken. Sprinkle with the toasted almonds and serve with the chive aioli.