Tex-Mex Chicken

While the veggies are roasting, slice the kernels off the corn cob. Zest the lime to get a good pinch, then slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Tex-Mex spice blend and a drizzle with olive oil. Season with salt and pepper. Add the chicken then toss to coat.

Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. Transfer to a large bowl. Set aside. In a small bowl, combine the sour cream, lime zest and a generous squeeze of lime juice. Season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are "popping" out. TIP: Add more or less lime juice and zest to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook the chicken in batches if your pan is getting crowded.

TIP: Don't worry if the chicken chars a bit, this adds to the flavour!

Add the roast veggies and mixed salad leaves to the corn. Drizzle with olive oil and a squeeze of lime juice. Season to taste and toss to combine.