HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Style Chicken
American-Style Chicken

American-Style Chicken

with Sweet Potato Wedges, Rainbow Slaw & Corn Cobs

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Eat the rainbow with this tasty mix of all-American flavours. Chicken breast gets a lightly spiced and saucy coating, while sweet 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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 cob




2 bunch

spring onions

1 packet

chicken breast

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

BBQ sauce

1 packet

smokey aioli

(ContainsEggMay be present Milk)

1 bag

slaw mix

Not included in your delivery

Olive Oil

10 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3017 kJ
Fat37.6 g
of which saturates8 g
Carbohydrate52.2 g
of which sugars29.9 g
Protein40.1 g
Sodium870 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Spread on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.


SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the wedges are baking, bring a large saucepan of salted water to the boil. Slice the corn cob in half. Slice the lime 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.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the chicken 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.


While the chicken is cooking, cook the corn cobs in the 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 smokey aioli with a good squeeze of lime juice. Season with salt and pepper. Add the slaw mix and spring onion (reserve some spring onion for garnish!). Toss to coat.


Divide the American-style BBQ chicken, sweet potato wedges, rainbow slaw and corn cobs between plates. Spoon any excess glaze over the chicken. Sprinkle with the reserved spring onion and serve with any remaining lime wedges.