Mexican Popcorn Chicken & Garlic Rice

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

• 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, in a second medium 
bowl, combine chicken, Tex-Mex spice blend, a 
pinch of salt and a drizzle of olive oil. Set aside. 
TIP: Cover the pan with a lid if the kernels are  
‘popping’ out.  

• 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.
• When oil is hot, dust off any excess flour from 
chicken, then cook, tossing occasionally, until 
browned and cooked through (when no longer pink 
inside), 5-6 minutes.
• Transfer to a paper towel-lined plate. 

• Meanwhile, to the bowl with the corn, add tomato, 
spinach and a drizzle of white wine vinegar and 
olive oil. Season to taste with salt and pepper and 
toss to combine. 
Little cooks: Take the lead by tossing the salsa!