Mexican Pulled Chicken with Cheesy Potatoes

Steps

1. Preheat oven to 230oC. Line an oven tray with baking paper. Dice potatoes 2cm and toss with a drizzle of oil, on prepared tray. Season with salt. Bake for about 25 minutes, until tender. Turn once during cooking. While potatoes are cooking, dice tomato 1cm; finely shred lettuce; finely dice onion. Set aside.
2. When potatoes are cooked, remove tray from oven, turn oven grill to high and evenly sprinkle tomato and cheese over potatoes. Return to top rack of oven, to cook a further 1-2 minutes, until cheese is melted and bubbling.
3. Pat chicken dry. Cut into steaks. To do this, place your hand flat on top of each chicken breast and use a knife to slice through horizontally, to make two thin steaks. Sprinkle first measure of Mexican spice mix over chicken, to coat, then season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat.
4. Cook chicken for 2-3 minutes each side, until cooked through. Remove from pan and set aside to rest. Return pan to the heat with a drizzle of oil. Cook sweetcorn and onion for 3-4 minutes, until tender. Add second measure of Mexican spice mix and cook a further 30 seconds, until fragrant. Transfer to a large bowl.
5. Shred chicken using two forks, then add to bowl with sweetcorn and onion. Add lettuce and mayonnaise, then gently toss to combine and season to taste. In a small bowl, mix together sour cream and sweet chilli sauce (if using).
6. To serve Spoon cheesy potatoes into bowls and top with Mexican pulled chicken. Dollop sour cream on top.