Caribbean Chicken Salad
450g/1lb sweet potatoes
1 red (bell) pepper, seeded and cut into chunks
1 red onion, sliced
2 tbsp olive oil
4 chicken breast fillets, skin on
1 tbsp Jamaican jerk seasoning
225g/8oz baby spinach leaves
juice of ½ lime
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6. Peel the sweet potatoes and cut them into chunks. Place in a roasting pan with the red pepper and red onion, drizzle with the oil and season with salt and pepper. Roast in the oven for 25 minutes until tender and golden brown.
2 Season the chicken breasts and rub with jerk seasoning. Preheat the grill (broiler) to high. Grill (broil) the chicken for 8 minutes on each side or until cooked through. Set aside.
3 Mix the roasted vegetables with the spinach and sprinkle with lime juice. Check the seasoning.
4 Divide the roasted salad mixture between four serving plates. Cut the chicken into thick slices and arrange on top of the salad.