Honey-Thyme Chicken & Roast Veggie Medley

Spread the peeled & chopped pumpkin, kumara, parsnip and onion over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), a drizzle of olive oil, the remaining thyme and a splash of water in a small bowl. Season with a pinch of salt and pepper and mix well. Set aside.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Reduce the heat to medium, then pour the honey-thyme sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roasted veggies and baby spinach leaves.