Mexican Chicken Tenders & Charred Corn Rice for Dinner

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Heat a large frying pan over a high heat. Drain the sweetcorn (see ingredients list) and add to the pan. Cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine the chicken tenderloin, Mexican Fiesta spice blend and a drizzle of olive oil. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-4 minutes each side. TIP: If your pan is getting crowded, cook in batches for best results!

Reserve 2 portions of the chicken, roasted veggies and sour cream for lunch. Roughly chop the coriander. Stir the charred corn through the garlic rice. Divide the rice mixture between bowls and top with the remaining chicken and roasted veggies. Top with a dollop of sour cream and the coriander.