Parmesan Crusted Chicken with Pumpkin Wedges and Basil Pesto Aioli

Steps

1. Preheat oven to 230°C. Cook wedges Toss pumpkin wedges on a lined oven tray with a small drizzle of oil and season. Bake on middle oven rack for about 20 minutes, until tender. Turn once during cooking. Bring a medium pot of salted water to the boil.
2. Prep chicken Mix chicken spice mix with ½ tsp salt in a bowl, whisk egg in a second bowl, then mix breadcrumbs and Parmesan cheese in a third bowl. Pat chicken dry and coat in spice mix, then egg, then breadcrumb mixture.
3. Cook chicken Heat a small drizzle of oil in large, non-stick fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), until golden and cooked through. Add more oil to pan as needed. Allow chicken to rest for a few minutes, then season and thickly slice.
4. Make salad Cut broccoli into very small florets and dice tomato 2cm. Cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain, refresh under cold water, then drain well. Toss in a bowl along with tomato, spinach and a drizzle of balsamic vinegar and olive oil. Season.
5. Serve pumpkin wedges topped with chicken, basil pesto aioli and salad on the side.