Easy Baja Chicken & Spinach Garlic Rice

• Meanwhile, roughly chop snacking tomatoes. Thinly slice spring onion.
• Zest lemon to get a good pinch, then slice into wedges.
• In a medium bowl, combine snacking tomatoes, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, combine chicken with Tex-Mex spice blend. Toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.