Cherry-Glazed Chicken & Cheesy Potatoes

Place the onion, parsnip and beetroot on a lined oven tray. Place the potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, scatter the grated Parmesan cheese over the potato, then return to the oven and bake until golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, finely chop the garlic. In a small bowl, add the cherry sauce, balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.

When the veggies have 10 minutes cook time remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. Reduce the heat to medium-low, then add the cherry sauce mixture and turn the chicken to coat, 1-2 minutes.

While the chicken is cooking, add the baby spinach leaves to the roasted veggies and gently toss to combine.