Caribbean-Style Chicken Bowl

• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion, then set aside.

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Add slaw mix, a drizzle of olive oil and half the coconut sweet chilli mayonnaise. Toss to combine and season to taste with salt and pepper. Set aside. • In a small bowl, combine remaining coconut sweet chilli mayo and a splash of water. Season to taste, then set aside. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• In a second medium bowl, combine a drizzle of olive oil and remaining mild Caribbean jerk seasoning. • Season to taste, then add chicken tenderloins, tossing to coat.

• When the roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat. Add the butter, tossing, until melted. TIP: Chicken is cooked through when it is no longer pink inside.