Tex-Mex Chicken

While the veggies are roasting, drain the sweetcorn. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken and toss to coat.

In a large frying pan, heat olive oil (1 tsp for 2 people / 2 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 30 seconds. Transfer to a small bowl. Add the Greek yoghurt, 1/2 the coriander and a squeeze of lemon juice and stir to combine. Season with salt and pepper. Return the frying pan to a high heat. Add the corn kernels and cook until charred, 3-4 minutes. Transfer to a large bowl.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and set aside to rest.

TIP: Don't worry if the chicken chars a bit, this adds to the flavour!

TIP: Chicken is cooked when it's no longer pink inside.

Add the roasted vegetables, baby spinach leaves and remaining coriander to the bowl with the corn. Drizzle with olive oil, season to taste with salt and pepper and toss to coat.