Nan's Chicken & Roast Sweet Potato Traybake

Divide the veggies between two lined oven trays. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast until golden and tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the pine nuts, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a small bowl, combine the creamy pesto dressing with a dash of water.

In a medium bowl, combine the Nan's special seasoning and plain flour. Season. Add the chicken thigh and toss to to coat. Return the frying pan with a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

When the veggies are done, add the baby spinach leaves and a small drizzle of balsamic vinegar to the tray and gently toss to combine.