Herby Chicken & Rainbow Roast Veggie Toss

•  Place veggies and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
•  When veggies have 5 minutes remaining, add flaked almonds to the tray and allow to toast.

TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

•  Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
•  In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
•  Remove pan from heat, then add the honey, turning chicken to coat.

TIP: Chicken is cooked through when it’s no longer pink inside.

•  When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar and toss to combine. Season to taste with salt and pepper.
•  In a small bowl, combine chargrilled capsicum relish and garlic dip.