• 150g Chicken Breast Chicken Breast, skinless, grilled
• 200g sweet potato Sweet Potato, baked
• 80g spinach Spinach, raw
• 80g sweetcorn Sweetcorn, canned
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the spinach and sweetcorn, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the spinach and sweetcorn for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the fresh thyme.

Tap ingredients and steps to tick them off as you cook.