Mexican Seared Chicken & Corn Slaw

SPICY! This spice blend is hot! Add less if you're sensitive to heat.
• In a small bowl, combine garlic, Tex-Mex spice blend and a generous drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Set air fryer to 200°C. Place chicken into a foil-lined air fryer basket and cook until cooked through, 15-18 minutes. • In the last minute of cook time, remove basket from air fryer and brush chicken all over with spice mixture. Return to air fryer and cook until fragrant.
TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. Transfer chicken to a lined oven tray and brush all over with spice mixture. Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.

• To the charred corn, add slaw mix, silverbeet, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar. Season and toss to combine.