Mexican Chicken & Veggie Fries

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• While the corn is charring, cut chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend and a generous drizzle of olive oil. Season with salt and pepper, then add chicken breast strips and toss to coat.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the bowl of charred corn, add super slaw, baby leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.