Chicken & Tomato Grain Bowl

Preheat the oven to 200°C.

Place a frying pan over high heat. Once hot, add the corn and cook until the corn starts to char. Transfer to a board, let it cool then slice the kernels off.

Return the pan to medium-high with a drizzle of olive oil. Add the chicken, skin-side down and cook until golden brown, 5-7 mins. Transfer to a tray, skin side up and roast for 15-20 mins, until fully cooked.

Chop the tomatoes into chunky 2cm pieces, add into a bowl with the corn, basil, anchovies, a sprinkle of salt and the balsamic, mix, set aside.

Reheat the quinoa.

Share the quinoa between bowls. Toss the basil leaves through the tomato salad. Top the quinoa and add the chicken thighs.