All-American Roast Pumpkin, Chicken & Chimichurri

• Meanwhile, drain sweetcorn. • Finely chop garlic. • Cut chicken breasts into 2cm chunks.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Add garlic and the plant-based butter and cook until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When rice is ready, stir through baby spinach leaves and cooked chicken, until wilted.