Cut the red pepper in 4, clean the seeds out.
Place the pepper on a baking sheet and spray with Pam.
Bake in a preheated oven (400F) for about 15min on top rack.
Peel the skin and cut into 4 pieces.
Place in a pot and add a bit of chicken stock.
Cook for a couple of minutes.
Pour contents in a blender or food processor and puree.
Add salt and pepper if needed.
Take the sheet of phillo and spray them with Pam.
Place them on top of each other.
Cut the sheet into four strips.
Arrange the strips in star shape.
Place strips of root vegetables in middle.
Sprinkle with lemon pepper.
Place the chicken breast on top and sprinkle with lemon pepper and fresh herbs.
Wrap the phillo as a parcel, taking each strip end and fold to the middle of the top of the chicken.
Work your way around.
Place on a baking sheet and bake for 35min.
Arrange on the sauce on a plate and serve with rice and bok-choy.