Tex-Mex Chicken Steaks

While the veggies are roasting, finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Roughly chop the coriander. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl combine a drizzle of olive oil, the Tex-Mex spice blend and a pinch of salt and pepper. 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 garlic over a medium-high heat. Cook until fragrant, 30 seconds. Transfer to a small bowl. Add the Greek-style yoghurt, 1/2 the coriander and a squeeze of lemon juice to the garlic oil mixture and stir to combine. Season with salt and pepper. Drain the sweetcorn (see ingredients list). Return the frying pan to a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out. 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 (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside. TIP: The chicken may char a bit, this adds to the flavour!

When the veggies are done, transfer to the large bowl with the charred corn. Add the baby spinach leaves and the remaining coriander. Drizzle with olive oil, season to taste with salt and pepper and toss to coat.