Pan-Fried Lemon & Herb Chicken with Roast Veggies

• Place sweet potato, capsicum and onion on a lined 
oven tray.
• Drizzle with olive oil, season to taste with salt and 
pepper and toss to coat.
• Bake until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide the veggies 
between two trays.

• Meanwhile, heat a large frying pan over 
• medium-high heat. Toast pepitas, stirring,  
until golden, 3-4 minutes.
• Transfer to a small bowl.  

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.

• When the veggies have 10 minutes remaining, return frying pan to medium heat with a drizzle of olive oil.

• When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

• When the veggies are done, add baby spinach leaves and the balsamic vinegar to the roast veggie tray. Gently toss to combine.