Preheat oven to 200ºC. Layer a baking tray with baking paper.

Peel and dice the pumpkin into cubes. Roughly chop up the kale and red onion.

Place the pumpkin on the baking paper. Season with salt and pepper and drizzle over 1/2 the olive oil. Roast for 20 minutes or until almost cooked through.

Season the chicken breast with the thyme, salt and pepper and a quarter of the remaining olive oil. Roast in the oven for 15- 20 minutes or until cooked through. Leave to rest before slicing up.

After 20 minutes, add the red onion, pumpkin seeds and kale to the pumpkin tray. Drizzle over the remaining olive oil and bake for an additional 8-10 minutes or until the vegetables are tender.

Toss the chicken and roast vegetables together, crumble over feta and drizzle over the balsamic glaze.