Mexican Popcorn Chicken & Garlic Rice

• Meanwhile, roughly chop tomato and baby spinach leaves. • Drain sweetcorn. • Cut chicken breast into 2cm chunks.

Little cooks: Older kids can help out with the can opener under adult supervision.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine chicken, Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, to the bowl with the corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.

Little cooks: Take the lead by tossing the salsa!