Cheesy Mexican Chicken Burger

• Meanwhile, thinly slice radish into sticks. Drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken, Mexican Fiesta spice blend and a drizzle of olive oil. • When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle over Cheddar cheese and cover with a lid or foil to melt. TIP: The chicken is cooked when it is no longer pink inside.

• While corn is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • To bowl with charred corn, add shredded cabbage mix, radish, smokey aioli and a drizzle of white wine vinegar. Toss to combine and season to taste.