• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g wild rice Wild Rice, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g spinach Spinach, raw
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• fresh coriander

1. 1

   Prep everything first: wash and trim the sweetcorn and spinach, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander.

Tap ingredients and steps to tick them off as you cook.