All-American Honey Chicken
with Roast Sweet Potato Chunks & Spring Onion Sour Cream
- Celery
- Milk
Ingredients
330 g
Chicken Thigh
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Deluxe Salad Mix
2
Sweet Potato
1 sachet
All-American Spice Blend
1 packet
Light Sour Cream
(Contains: Milk;)
1
Spring Onion
1 packet
Snacking Tomatoes
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle over chicken-style stock powder and season with pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, in a medium bowl, combine All-American spice blend, the water and a drizzle of olive oil. Add chicken thigh. Season with pepper, then toss to coat.
Little cooks: Help toss the chicken with the spice blend.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove from heat, then add the honey, turning the chicken until well coated.
TIP: The spice blend will char slightly in the pan. This adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, thinly slice spring onion. • In a small bowl, combine light sour cream and spring onion. Season with salt and pepper to taste.
• Halve snacking tomatoes. • In a large bowl, combine a drizzle of the vinegar and olive oil. Season, then add tomatoes and deluxe salad mix. Toss to coat.
• Divide All-American honey chicken, roast sweet potatoes and salad between plates. • Spoon any juices from the pan over chicken. Serve with a dollop of spring onion sour cream. Enjoy!
