[BYOP] Chicken Fajita Bowl Station

• Meanwhile, thinly slice capsicum and red onion. • Drain sweetcorn. Finely chop tomato. Tear coriander. • Cut chicken thigh into thin strips. • In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm.

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

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• In a medium bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.