Lemon-Spiced Chicken & Tex-Mex Brown Rice

• Meanwhile, drain sweetcorn. Thinly slice apple into wedges. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek-style yoghurt, stirring to combine. Season.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and generous pinch of salt and pepper. Add chicken and turn to coat.

• When the rice has 10 minutes remaining, heat a large frying pan, with a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, tossing, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook until fragrant, 1 minute. • Return brown rice to pan, tossing to coat, 1 minute. Season to taste. • In a bowl, add slaw mix, apple, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

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