• Drain sweetcorn. • Roughly chop baby spinach leaves. • Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are 'popping' out.

• 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 the 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.

• Add slaw mix, spinach, smokey aioli and a drizzle of olive oil and white wine vinegar to the charred corn. Season and toss to combine.

• Divide Tex-Mex chicken and charred corn slaw between plates to serve. Enjoy!