Garlic & Herb Chicken

While the pumpkin is roasting, roughly chop the tomato. Thinly slice the apple. Grate the carrot (see ingredients list). Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

In a large bowl, combine the garlic & herb seasoning, a good drizzle of olive oil and a pinch of salt and pepper. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the garlic & herb mixture and toss to coat.

Return the frying pan with a drizzle of olive oil to a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).

TIP: If your pan is getting crowded, cook in batches for the best results!
TIP: The chicken is cooked when it's no longer pink inside.

In a large bowl, combine balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the tomato, apple, carrot and mixed salad leaves, and toss well to combine.