Easy Creole Chicken & Zesty Roast Pumpkin Slaw

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To the garlic oil, add lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.

• Return the frying pan to high heat with the butter and a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • To the bowl with the dressing, add roast veggies and super slaw, then gently toss to combine. Season to taste.