Mexi Pulled Chicken and Cheesy Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of oil on prepared tray and season. Bake for about 25 minutes, until tender. Turn once during cooking. When potatoes are cooked, sprinkle over spring onions and cheese. Return tray to top rack of oven to cook for 2-4 minutes, until cheese is bubbling.
3. While potatoes cook, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle chicken with first measure of Mexican spice mix and season.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for 2-3 minutes each side, or until cooked through. Remove from pan and set aside to cool slightly. Reserve pan. Finely dice red onion; thinly slice cos lettuce; peel cucumber into long, thin ribbons. Set all aside separately.
5. Return reserved pan to medium-high heat with a drizzle of oil (if needed). Cook red onion and corn for 2-3 minutes, until tender. Add second measure of Mexican spice mix and cook for about 30 seconds, until fragrant. Transfer to a large bowl. Once chicken has cooled slightly, shred using two forks.
6. Add all remaining Mexi pulled chicken ingredients to bowl with corn and toss to combine. Season to taste with salt and pepper. In a small bowl, mix together sour cream and sweet chilli sauce (if using).
7. spoon cheesy potatoes into bowls and top with Mexi pulled chicken. Dollop sour cream and sweet chilli sauce on top (if using). Serve with a lime wedge to squeeze over.