Pesto and Mozzarella Crusted Chicken

Place the sweet potato cubes on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 25-30 minutes, tossing halfway, until golden and tender. Remove from the oven and set aside.

While the sweet potato is cooking, combine the panko breadcrumbs, Mozzarella and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.

Place the chicken breast on the second oven tray lined with baking paper. Using a spoon, spread the top of each chicken breast with the traditional pesto and then press over the panko and Mozzarella topping. Place in the oven to cook 15-20 minutes, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, combine the white wine vinegar, honey and 1 tbs of olive oil in a second medium bowl. Grate the carrot (unpeeled) and slice the Roma tomato into half-moons. Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to prevent soggy leaves.

Divide the pesto & mozzarella crusted chicken, golden sweet potato bites and garden salad between plates.