1. Season the chicken breast with thyme, rosemary, ¼ teaspoon of salt and ¼ teaspoon of black pepper.

2. Heat the canola oil in a skillet over medium-high heat. Add the chicken and fry until the centre is no longer pink about  6-8 minutes. Transfer to a plate and set aside.

3. In the same skillet, add the brussels sprout, spinach, pear, onion and garlic. Sauté the vegetables for 5 minutes.

4. Stir in the balsamic vinegar, maple sugar and the remaining salt and black pepper.

5. Transfer the vegetables to a serving dish. Add the cooked chicken on top.

6. Garnish with toasted pumpkin seeds. Serve immediately.