American-Spiced Chicken & Garlic Rice

• Meanwhile, roughly chop baby spinach leaves. • Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

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

• Cut chicken breast into 2cm chunks. • In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. • Add chicken, tossing to coat.

• When the rice has 5 minutes remaining, return frying pan to high with the butter and a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• To the bowl with the corn, add shredded cabbage mix, spinach and mayonnaise. Toss to combine and season to taste.