Chicken & Cheesy Sweet Potato Traybake

Name: Chicken & Cheesy Sweet Potato Traybake with Chipotle Yoghurt
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 4 unit sweet potato; 1 packet Cheddar cheese; 1 tin sweetcorn; 1 unit green capsicum; 2 clove garlic; 1 packet chicken thigh; 2 sachet Tex-Mex spice blend; 1 tub Greek-style yoghurt; ½ tub mild chipotle sauce; 1 bag baby spinach leaves

with Chipotle Yoghurt

Up to 180$ + Free Treats / Extras for Life

This super-simple chicken traybake is both delicious and nutritious – not that you'd know that to look at it. Undercover veg and a roast sweet potato topping (covered in melted cheese for an irresistible twist) take it to next-level tastiness.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Soy

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

sweet potato

1 packet

Cheddar cheese

(Contains: Milk;)

1 tin

sweetcorn

1 unit

green capsicum

2 clove

garlic

1 packet

chicken thigh

2 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 tub

Greek-style yoghurt

(Contains: Milk;)

½ tub

mild chipotle sauce

(Contains: Soy;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories2410 kcal

Fat21.6 g

of which saturates10 g

Carbohydrate42.8 g

of which sugars21 g

Protein48.1 g

Sodium947 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 3cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and bake until tender, 30-35 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and bake until melted.

While the sweet potato is baking, drain the sweetcorn. Cut the green capsicum into thin strips. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, garlic, a pinch of salt and pepper and a drizzle of olive oil.

On a second oven tray lined with baking paper, place the corn kernels, capsicum, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then spread over half of the tray. Place the chicken on the other half of the tray. Bake until the veggies are tender and the chicken is cooked through, 15-20 minutes. Set the chicken aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

TIP: Keep the yoghurt plain for the kids if they prefer! While the veggies and chicken are baking, combine the Greek yoghurt and 1/2 a tub of mild chipotle sauce in a small bowl.

In a large bowl, add the baby spinach leaves, roasted veggies and a pinch of salt and pepper. Gently toss to combine.

Thickly slice the chicken. Divide the cheesy sweet potato and roasted veggie mixture between plates. Top with the sliced chicken and a dollop of the chipotle yoghurt.