Honey Mustard Chicken with Pumpkin and Kumara

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss kumara and pumpkin on prepared tray with oil and season with salt and pepper. Roast for about 18 minutes (on lower oven rack) then remove and toss through sesame seeds. Continue cooking for a further 2-3 minutes, until golden.
2. While veggies are roasting, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. In a small bowl, combine mustard, honey, oil, stock/water and cornflour.
3. Season chicken with salt and pepper and heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until just cooked through. Remove from pan and set aside, covered with foil, to rest. Reserve pan.
4. Return pan to low heat and add honey mustard sauce to pan. Bring to simmer and cook for about 30 seconds, until sticky and thickened slightly. Remove from heat, slice chicken thickly and return to pan, along with any resting juices.
5. While chicken is cooking, trim end 1cm off bok choy and thinly slice. Grate carrots. In a large bowl, whisk all vinaigrette ingredients together. Add all carrot slaw ingredients to bowl and toss to combine. Season to taste with salt and pepper.
6. To serve, divide pumpkin and kumara, honey mustard chicken and carrot slaw between plates.