• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into 1cm chunks.
• Cut zucchini into thick rounds.
• Place beetroot, zucchini and sweet potato chunks on a lined oven tray. Drizzle 
with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly. 
TIP: Beetroot stays firm when it is cooked. It’s done when you can pierce it with a fork. 

• Meanwhile, place your hand flat on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• When veggies have 15 minutes remaining, place chicken steaks on a second 
lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil
and toss to coat. Bake until browned and cooked through (when no longer pink 
inside), 14-16 minutes. 

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and 
toss to combine. Season to taste.
• In a small bowl, combine creamy pesto dressing and the water. 
Little cooks: Help combine the pesto and water! 

• Slice garlic and herb chicken.
• Divide veggie medley between plates. 
• Top with baked garlic-herb chicken, spooning over any resting juices. Dollop over
creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy! 
Little cooks: Add the finishing touches by dolloping on the pesto and sprinkling the 
flaked almonds on top.