Portuguese-Style Chicken Tenderloins

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the basmati rice, water and 1/2 the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

In a medium bowl, combine the remaining salt, remaining garlic, smoked paprika, brown sugar, a small squeeze of lemon juice (see ingredients list), a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken tenderloins to the marinade and toss to coat. Set aside. In a small bowl, combine the Greek yoghurt with a squeeze of lemon juice and a pinch of salt and pepper. Set aside. Roughly chop the parsley (reserve a few leaves for garnish).

When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. TIP: The sugar in the marinade will char slightly in the pan, making the chicken even more delicious! The chicken is cooked when it is no longer pink inside.

Remove the corn cobs from the oven tray and set aside. TIP: For the low-calorie option, use 1/2 the garlic rice. Fold the remaining roasted veggies, the parsley and a squeeze of lemon juice through the garlic rice. Season to taste with salt and pepper.