Ready in just 25 minutes, this easy-to-make dish is perfect for a lazy weekend at home with friends and family.

Prep Time : 0:12 | Cook Time : 0:12 | Total Time : 0:24 | Serving : 4 person.

Ingredients

• 12 Coles RSPCA Approved Australian Chicken Tenderloins

• 1 tbs ground cumin

• 1 tbs mustard powder

• 2 tbs sambal oelek or chilli sauce

• 1 tbs olive oil

• 2 garlic cloves, crushed

• 420g can corn kernels, rinsed, drained

• 100g chargrilled red peppers (capsicum), chopped

• 250g pkt microwavable brown & wild rice

• 2/3 cup (190g) Greek-style yoghurt

• 2 tbs finely chopped mint

Method

• Step 1

  Combine chicken, cumin, mustard powder, sambal oelek or chilli sauce, oil and half the garlic in a large bowl. Heat a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 mins each side or until cooked through. Transfer to a plate. Cover with foil to keep warm.

• Step 2

  Reduce heat to medium. Add the corn to the pan. Cook, stirring, for 3 mins or until golden. Add the capsicum and rice. Cook, stirring, for 2 mins or until heated through. Season. Transfer to a serving bowl.

• Step 3

  Whisk the yoghurt, mint and remaining garlic in a bowl. Season.

• Step 4

  Arrange chicken on a serving platter. Drizzle with the yoghurt mixture. Serve with the rice mixture.