Portuguese-Style Chicken Strips

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 smoked paprika, brown sugar, remaining salt, remaining garlic, a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken breast strips to the marinade and toss to coat. 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 caramelise slightly in the pan, this adds to the flavour! TIP: The chicken is cooked when it is no longer pink inside.

Remove the corn cobs from the oven tray and set aside. Fold the roasted veggies, parsley and a squeeze of lemon juice through the garlic rice. Season to taste with salt and pepper.