Spicy Mexican Inspired Chicken Breast

While the potatoes roast, put half the Mexican style spice mix into a large bowl with a drizzle of oil. Season with salt and pepper then mix together. Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breasts. Add the chicken to the bowl of spices and turn to coat evenly all over. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. While the corn cooks, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Once the sweetcorn is charred, transfer to another large bowl and wipe out your pan. Pop the (now empty) pan on medium-high heat with a drizzle of oil. When hot, add the onion and pepper then season with salt and pepper. Stir-fry until softened, 4-5 mins. Stir in the garlic and remaining Mexican style spice mix and stir fry for 1 min more. Once cooked, transfer the veg to the sweetcorn bowl.

Pop the (now empty) pan back on medium heat with a drizzle of oil. Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer to a plate to rest for a couple of mins.