Mexican Chicken & Black Bean Burrito Bowl

• Meanwhile, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse half the black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños. In a small bowl combine tomato salsa and jalapeños. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add carrot and black beans and cook, stirring until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.