Peppercorn Crumbed Chicken & Brown Rice

Custom Recipe: If you've swapped to chicken breast, place chicken breast between two sheets of baking paper. Pound chicken with a rolling pin until they are an even thickness, about 1cm. Crumb chicken as above. Set aside on a plate.

Custom Recipe: In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese dressing. Season to taste.