Mexican-Spiced Chicken & Roast Capsicum

• Meanwhile, roughly chop snacking tomatoes. • Roughly chop coriander leaves. • Drain sweetcorn. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly.

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

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add chicken, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.

• While the chicken is cooking, transfer tomato and coriander to the bowl with the corn. • Add a drizzle of the white wine vinegar and olive oil. • Toss to coat. Season to taste.