Tex-Mex Chicken & Roast Veggie Salad

• Meanwhile, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend with a drizzle of olive oil. Season, then add chicken, turning to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.

• Drain sweetcorn. • Wipe out frying pan, then return to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl.

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

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, roughly chop coriander. Set aside. • To the bowl with the charred corn, add roasted veggies, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Gently toss to combine.