Eat the rainbow with this tasty mix of all-American flavours. Chicken breast gets a lightly spiced and saucy coating, while potato wedges, corn cobs and a zesty slaw round out the meal. It's a taste of an American BBQ right in your own home!
Always refer to the product label for the most accurate ingredient and allergen information.
All-American Spice Blend(May be presentGluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over an oven tray lined with baking paper. Drizzle with olive oil, season with a generous pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lemon (see ingredients list) into wedges. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the All-American spice blend, a drizzle of olive oil and the chicken. Toss to coat.
When the wedges have 15 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until golden and cooked through, 3-5 minutes each side. Reduce the heat to low and add the BBQ sauce and a splash of water. Spoon the sauce over the chicken and turn to coat. Heat until bubbling, then remove from the heat.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, add the corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain and spread with a little butter if you like.
In a large bowl, combine the garlic aioli with a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and spring onion (reserve some spring onion for garnish!). Just before serving, toss to coat.
TIP: For the low-calorie option, leave out the garlic aioli when making the slaw.
Divide the BBQ chicken, potato wedges, rainbow slaw and corn cobs between plates. Spoon any excess glaze from the pan over the chicken. Sprinkle with the reserved spring onion and serve with any remaining lemon wedges.