Cheesy Chicken & Bacon Hawaiian Flatbreads

Name: Cheesy Chicken & Bacon Hawaiian Flatbreads with Pineapple Salsa & Corn on the Cob
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 cob corn; ½ brown onion; 1 cucumber; 1 sprig spring onion; 1 tin pineapple slices; 1 packet chicken breast; 1 sachet Savoury Seasoning; 1 packet diced bacon; 4 flatbread; 1 packet Cheddar cheese; drizzle white wine vinegar; 1 packet BBQ mayo

with Pineapple Salsa & Corn on the Cob

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Bring some exciting flavour and texture to your table tonight! These rich chicken and bacon loaded flatbreads team perfectly with the sweetness and crunch of golden pineapple salsa and juicy corn cobs for moreish mouthfuls you'll be wrapped with!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 cob

corn

brown onion

cucumber

1 sprig

spring onion

1 tin

pineapple slices

1 packet

chicken breast

1 sachet

Savoury Seasoning

1 packet

diced bacon

(May be present: Soja, Latte.)

flatbread

(Contains: Gluten, Wheat; May be present: Latte, Soja.)

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

BBQ mayo

(Contains: Egg; May be present: Latte.)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4399 kJ

Calories1051 kcal

Fat41.8 g

of which saturates11.3 g

Carbohydrate100.5 g

of which sugars42.7 g

Dietary Fibre16.4 g

Protein67.2 g

Sodium1843 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut corn cobs in half. • Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop cucumber. Thinly slice spring onion. Drain pineapple. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop. • Slice chicken breast into thin strips. In a medium bowl, combine chicken, savoury seasoning and a drizzle of olive oil. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 4-6 minutes. Transfer to a bowl and cover to keep warm.

• Wipe out frying pan then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 3-4 minutes.

• While the chicken is cooking, place flatbreads on a second lined oven tray. • Sprinkle with Cheddar cheese then bake until warmed through and cheese is melted, 4-7 minutes.

• In a large bowl, combine charred pineapple, cucumber, spring onion and a drizzle of white wine vinegar and olive oil. • Top Cheddar flatbreads with chicken, bacon and onion mixture and pineapple salsa. • Drizzle over BBQ mayo. • Serve Hawaiian Cheddar flatbreads with corn cobs. Enjoy!