• In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat, add the honey, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks. • Trim and slice peapods length ways.

• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, croutons, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the slaw!

• Slice chicken if preferred. • Divide crouton slaw between bowls. • Top with honey Tex-Mex chicken. Tear over coriander to serve (see ingredients). Enjoy!