Spiced Chicken & Tex-Mex Brown Rice Bowl

• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels, until lightly browned, 4-5 minutes. • Transfer to a large bowl and set aside.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Meanwhile, thinly slice red radish. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek style yoghurt, stirring to combine. Season. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and generous pinch of salt and pepper. Add chicken and turn to coat.

• When the rice has 10 minutes remaining, heat a large frying pan, with a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Tansfer to a plate and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook, until fragrant, 1 minute. • Add cooked brown rice, toss to combine, 1 minute. Season to taste. • To the bowl with charred corn, add slaw mix, radish, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.