Mexican Chicken with Cheesy Potatoes

Steps

1. Preheat oven to 230°C. Prep & cook cheesy potatoes. Toss potatoes on a lined oven tray with a drizzle of oil. Season and bake for about 25 minutes, until tender. Switch oven to high grill and sprinkle cheese and tomato over potatoes. Grill for 1-2 minutes, until cheese has melted.
2. Prep chicken ingredients. Set onion aside. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Sprinkle with first measure of Mexican spices, toss to coat and season with salt.
3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Remove from pan, cover to rest. Keep pan on heat.
4. Cook corn. Add a drizzle of oil to same pan and cook onion and corn for about 4 minutes, until tender. Add remaining Mexican spices and cook for 30 seconds further, until fragrant.
5. Finish chicken & prep garnishes. Shred chicken using two forks (or roughly chop) and add to a bowl along with lettuce, cooked corn mix and mayo. Toss gently to combine and season to taste. Combine sour cream and sweet chilli in a bowl.
6. Serve cheesy potatoes topped with chicken salad, sweet chilli sour cream and lime.