Chicken Fajita Bowl

Spread the capsicum and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 15-20 minutes.

While the veggies are roasting, finely chop or crush the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt 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 chicken thigh and Tex-Mex spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. SPICY! Add less spice blend if your kids are very sensitive to heat!

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken thigh and cook until browned, 2 minutes each side. Transfer the chicken to the oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on size of fillet). TIP: Chicken is cooked through when it is no longer pink inside.

Toss the baby spinach leaves on the baking tray with the roast capsicums to slightly wilt.