• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot and sweet potato into 1cm chunks.
• Cut zucchini into thick rounds.
• Place veggies 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 chicken.
• Divide roast veggie toss between plates. Top with baked garlic and herb chicken, 
spooning over any resting juices. Drizzle with creamy pesto dressing and sprinkle 
with flaked almonds to serve. Enjoy! 
Little cooks: Add the finishing touches by drizzling the pesto and sprinkling over the 
flaked almonds.