• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and chicken-style stock powder and stir to combine.

• Meanwhile, drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add BBQ sauce and toss to combine. TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken. • Meanwhile, combine shredded cabbage mix, baby spinach leaves, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • To the rice, add charred corn. Stir to combine. • Divide charred corn rice between bowls. • Top with BBQ-glazed spiced chicken and spinach slaw. Enjoy!