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Chipotle Chicken & Buttery Corn
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Chipotle Chicken & Buttery Corn

Chipotle Chicken & Buttery Corn

with Sweet Potato Salad & Ranch Dressing

This Mexican-inspired dinner is bursting with all the good stuff, from the subtly smokey chicken to the juicy sweetcorn and a garlic-spiked roast veggie salad. Finish the meal with a generous drizzle of our tangy ranch dressing, you're in for a treat!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Under 650kcal
Quick Prep
Allergens:
Soy
Egg
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 cob

corn

1 sachet

garlic & herb seasoning

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

ranch dressing

(Contains Egg, Milk;)

1 bag

sweet potato chunks

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

10 g

butter

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Nutritional Values

Energy (kJ)2534 kJ
Fat27.5 g
of which saturates3.4 g
Carbohydrate46.5 g
of which sugars21.5 g
Protein42 g
Sodium1054 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut corn cob in half. • Spread sweet potato chunks and carrot over a large microwave-safe plate. Cover with a damp paper towel. • Microwave veggies on high, 2 minutes. Drain any excess liquid. • Place sweet potato, carrot and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast until golden and tender, 10-15 minutes.

Little cooks: Help with sprinkling over the seasoning!

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken breast until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Pour over mild chipotle sauce, turning to coat. Bake until cooked through (when no longer pink inside), 8-12 minutes.

3
3

• When roast sweet potato and carrot have cooled slightly, add mixed salad leaves and garlic aioli to the oven tray. • Gently toss to combine. Season to taste.

4
4

• Spread butter over corn. • Slice chicken. Divide roast sweet potato salad, chipotle chicken and corn between plates. • Drizzle chicken with ranch dressing to serve. Enjoy!

Little cooks: Work your magic and add the finishing touch by drizzling over the dressing!