• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and capsicum into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the mild Caribbean jerk seasoning and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion, then set aside.

• Slice kernels off the corn cob.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes.
• Transfer charred corn to a medium bowl. Add slaw mix, a drizzle of olive oil and 1/2 the coconut sweet chilli mayonnaise. Toss to combine and season to taste. Set aside.
• In a small bowl, combine remaining coconut sweet chilli mayo and a splash of water. Season to taste, then set aside.

TIP: Cover the pan with a lid if the corn kernels are popping? out.

• Cut chicken tenderloin into 2cm chunks. 
• In a medium bowl, combine chicken, a drizzle of olive oil and remaining mild Caribbean jerk seasoning. Season with salt and pepper.

• When the roast veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. 
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Drain pickled onion. 
• Divide Caribbean-style chicken, roast veggies and charred corn slaw between bowls.
• Top with pickled onion and drizzle over coconut sweet chilli mayo to serve. Enjoy!