Slice the 300 g chicken breast lengthways into 4 even tenders.

Season the chicken tenders with salt, black pepper, 1 tsp paprika, and 1 tsp garlic granules.

Whisk the egg in one mixing bowl until smooth.

Place the 30 g cornflakes in a separate bowl and crush them into coarse crumbs.

Dip each seasoned chicken tender into the whisked egg, coating all sides.

Coat the egg-dipped chicken tenders in the crushed cornflakes and press the coating on firmly.

Air-fry the coated chicken at 190°C / 375°F for 7 min.

Turn the chicken tenders and air-fry for a further 7 min, until crisp and cooked through.

Set aside 1 tsp peri peri marinade, then brush the remaining marinade over the cooked chicken.

Cook the 100 g skin-on fries according to the packet instructions until hot and crisp.

Cook the 2 mini corn on the cob until tender, following the packet instructions or boiling for about 5 min.

Cook the 100 g Tenderstem broccoli until tender-crisp, steaming or boiling for about 3 to 4 min.

Pan-fry the 30 g sliced light halloumi for 2 to 3 min per side until golden.

Heat the 200 g Mexican rice according to the packet instructions, typically in a microwave for about 2 min.

Mix the reserved 1 tsp peri peri marinade with 3 tbsp light mayo.

Stir 2 to 3 tsp cold water into the peri peri mayo to make a drizzleable sauce.

Divide the Mexican rice, fries, corn, broccoli, halloumi, and crispy chicken between 2 serving bowls.

Sprinkle the fries with optional peri peri seasoning and drizzle both bowls with the peri peri mayo.