Tex-Mex Chicken Rice Bowl

• Meanwhile, finely chop garlic. Roughly chop cucumber, tomato and baby spinach leaves. • In a large bowl, combine cucumber, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cut chicken breast into 2cm chunks. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add Tex-Mex spice blend, tomato paste (see ingredients), the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.