Pre-heat the oven to 400 F / 200 C.

Cut the chicken into finger-sized strips. Place in a bowl, sprinkle with 2 tablespoons of the Mexican seasoning and mix well. Set aside.

Now prepare the vegetables: Peel and chop the sweet potato and butternut squash into 1 cm cubes. Slice the red onion into thin slices and slice the red pepper into strips. Peel the garlic and squash gently with a knife.

Put your rice on to cook.

Add all the vegetables to a roasting tin, toss with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of Mexican seasoning and mix well.

Roast in the oven for 20 minutes until softened, stirring after 10 minutes.

Meanwhile, char the sweetcorn. Use a sharp knife to cut the kernels from the cob and then dry fry them in a hot skillet for around 5 minutes until lightly charred, then set aside.

When the vegetables and rice are nearly ready, cook the chicken. Heat 2 tablespoons of olive oil in the skillet, and add the chicken. Cook until lightly browned and cooked through - around 5 minutes. You may need to do this in two batches, depending on the size of your skillet.

To serve: Add rice to the base of your bowls. Top with the chicken, roasted vegetables, charred corn, diced avocado, pico de gallo, a spoonful of sour cream and sprinkle with fresh cilantro leaves.