Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Add the potato and garlic & herb seasoning to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper. Toss to coat, then spread out in a single layer. Place on the top shelf and roast until tender, 25-30 minutes.TIP: Add less seasoning if you're not a fan of garlic!

Step 2

While the potato is roasting, cut deep slices into the chicken breast at 1cm intervals, taking care not to slice all the way through. Place the chicken, cut-side up, on a second oven tray lined with baking paper. Stuff the slices with the basil pesto. Season with a generous pinch of salt and pepper, then sprinkle with the shredded Cheddar cheese.

Step 3

Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on thickness). In the last 5 minutes of chicken cook time, add the slivered almonds to the side of the tray to toast.TIP: Chicken is cooked through when it is no longer pink inside.

Step 4

While the chicken is baking, roughly chop the tomato. Grate the carrot.

Step 5

In a large bowl, combine the tomato, carrot, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season to taste with salt and pepper and toss to coat.

Step 6

Divide the cheesy pesto hasselback chicken, garlic-herb potatoes and garden salad between plates. Serve with the garlic aioli and scatter over the slivered almonds. TIP: For the low-calorie option, omit the garlic aioli and slivered almonds.