Mexican Chicken Burrito Bowl

• Meanwhile, thinly slice red onion (see ingredients list) and long chilli (optional). Finely chop tomato. Roughly chop coriander and baby spinach leaves. Cut chicken thigh into 2cm chunks. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine chicken, Mexican Fiesta spice blend and a drizzle of olive oil. • In a small heatproof bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, in a medium bowl, combine tomato, coriander and chilli. Add some of the onion pickling liquid (1 tsp for 2 people / 2 tsp for 4 people) and a drizzle of olive oil. Season and toss to combine.