Mexican Chicken & Cheesy Sweet Potato

Place the sweet potato, a drizzle of olive oil and a pinch of salt onto the oven tray lined with baking paper. Toss to coat. Bake for 20-25 minutes, or until the fries are tender. Arrange the fries into small mounds on the tray, sprinkle with the shredded cheddar cheese and bake for 5 minutes until melted.

While the sweet potato fries are baking, roughly chop the cucumber. Roughly chop the tomato. Drain the sweetcorn. Roughly chop the coriander. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook for 4-5 minutes, or until lightly browned. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a medium bowl.

Return the frying pan, to a medium-high heat with a drizzle of olive oil. Once hot, add the chicken thigh and cook, turning occasionally, for 12-15 minutes, or until browned and cooked through. TIP: Don’t worry if the spice blend chars in the pan, this just adds more flavour!

In a medium bowl, combine the cucumber, tomato, charred corn and the vinegar with a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine. Thickly slice the chicken.