Mexican Inspired Spiced Chicken Breast

Drain the sweetcorn in a sieve. Lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Put half the fajita spice mix into a bowl and add a large pinch of salt and pepper and a drizzle of oil. Mix together, then add the chicken and turn to coat in the mixture.

Put your frying pan on a high heat (no oil) and when hot, add the sweetcorn along with a pinch of salt and pepper. Dry fry until the sweetcorn is nicely charred, 5-6 mins. Only stir twice in this time. While the corn cooks, Halve the pepper, remove the core and seeds. Thinly slice. Chop the slices into 2cm pieces. Halve, peel and thinly slice the onion . Peel and grate the garlic (or use a garlic press).

Remove the sweetcorn to a bowl once charred and wipe out your pan. Pop your pan back on the heat with a drizzle of oil, turn the heat down to medium high. Add the onion and pepper with a pinch of salt and pepper. Stir fry until both have softened and the pepper is beginning to brown, 4-5 mins. Add the garlic and remaining fajita spice to the pan and stir fry for 1 minute more. Then add the veg to the bowl with the sweetcorn.

Pop your pan back on the heat and lay in the chicken. Fry until golden brown on each side and cooked through, 12-15 mins total. Turn every couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once the chicken is cooked, remove it to a board to rest for a couple of mins.