Mexican Chicken Quinoa Bowl

While the quinoa is cooking, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a pinch, then slice into wedges. Roughly chop the tomato and coriander.

Cut the chicken breast into 1cm strips. In a large bowl, combine the Mexican fiesta spice blend, a drizzle of olive oil and a splash of water. Add the chicken strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season to taste and remove from the heat.

While the chicken is cooking, add the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste and set aside. Add the tomato, coriander and lime zest to the charred corn. Drizzle with olive oil and toss to combine. Season to taste.