Creepy Caribbean Chicken & Roasted Potato

• While the potato is roasting, drain the sweetcorn. Cut lemon into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, slice avocado in half, scoop out flesh and roughly chop. • Add slaw mix to the bowl of charred corn, along with avocado, half the smokey aioli and a generous squeeze of lemon juice. Season and toss to combine.