This recipe might sound like it's involved, but the components are brought together in four simple steps, with somehelp from a handful of shortcut ingredients - like our sweet and smokey BBQ sauce for the glaze on the juicy chicken, and our creamy ranch dressing for the potatoes. You're in for a treat!
This recipe is under 650kcal per serving.
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.
2
potato
1 tin
sweetcorn
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
chicken breast
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
1 packet
BBQ sauce
olive oil
20 g
butter
(Contains Milk;)
• Boil the kettle. Cut potato into bite-sized chunks. • Fill a medium saucepan with the boiled water. Add potato and a pinch of salt. Cook over high heat until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and ranch dressing, tossing to coat. Season with salt and pepper to taste.
Little cooks: Join the fun by helping toss the butter and ranch dressing with the potatoes!
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • While the potato is cooking, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes (cover the pan with a lid if the kernels are popping out). Transfer to a large bowl. • Meanwhile in a medium bowl combine All-American spice blend a drizzle of olive oil and a pinch of salt. Add chicken breast turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan this adds to the flavour!
• While the chicken is cooking, roughly chop baby spinach leaves. • Add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil to the bowl with the charred corn. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of hot water.
Little cooks: Take the lead by tossing the slaw!
• Slice the chicken. • Divide chicken, ranch potato salad and charred corn slaw between plates. • Pour BBQ glaze over chicken. • Top with flaked almonds to serve. Enjoy!