Tex-Mex Chicken with Roast Veggie Toss & Garlic-Lemon Yoghurt

While the veggies are roasting, finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges. Roughly chop the coriander. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken and toss to coat.

Heat a large frying pan over a high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, 1/2 the coriander and a squeeze of lemon juice to the garlic oil mixture and stir to combine. Season taste.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes (depending on thickness). Set aside to rest.

TIP: Don't worry if the chicken chars a bit, this adds to the Mexican flavour! TIP: Chicken is cooked through when it's no longer pink inside.

Roughly chop the tomato. Combine the roasted veggies, tomato, baby spinach leaves and remaining coriander in a large bowl. Drizzle with olive oil, season to taste and toss to coat.