• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes.
• Drain rice and return to the saucepan. Add chicken-style stock powder and 1/2 the butter and stir to combine.
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add chicken steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side.
• Remove pan from heat, then add passata, a pinch of brown sugar, a splash of water and remaining butter. Stir to combine, then toss chicken to coat.

• Meanwhile, roughly chop tomato. Roughly chop cucumber. Thinly slice radish.
• In a small bowl, combine tomato, cucumber, radish, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• Slice Tex-Mex chicken loin steaks.
• Stir baby spinach leaves through child's portion. Top both with chicken and any remaining sauce from the pan.
• Tear over coriander to serve. Serve with cucumber salsa and mayonnaise. Enjoy!