• 1 red onion
• 1 parsnip
• 1 beetroot
• 400g pumpkin
• 2 medium chicken breasts
• 1 Tbsp chicken seasoning
• 2 Tbsp pumpkin seeds
• drizzle aioli
• 1 tsp balsamic vinegar
• 2 large handfuls baby spinach leaves
• Coconut oil for roasting
• Olive oil for frying
• Salt and pepper for seasoning

‍

1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Roast the veges - Cut the red onion and parsnip into 2cm pieces, chop the beetroot into 1cm pieces, and chop the pumpkin into 1cm pieces, throw all the veges onto the tray, drizzle with olive oil, season with salt and pepper, toss
3. Bake for 25 minutes
4. Slice the chicken breast down the middle to end up with 2 steaks per breast halved in thickness
5. Add to a bowl, drizzle with olive oil, and add the chicken seasoning, toss
6. Bring a frying pan to low heat and add the pumpkin seeds, toss until slightly browned, remove from heat and set aside
7. Return the frying pan to the heat on medium - low with a drizzle of olive oil
8. Add the chicken, frying until cooked through - 5 minutes each side
9. In a large bowl add the balsamic vinegar, roast veges, and a pinch of salt and pepper, toss
10. Slice the chicken, divide the roast vege salad between bowls, top with the chicken, drizzle with garlic aioli, and the pumpkin seeds
11. Enjoy!