Chipotle Chicken & Baby Tomato-Rocket Toss

Name: Chipotle Chicken & Baby Tomato-Rocket Toss with Buttery Corn & Ranch Dressing
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: Olive Oil; 1 cob corn; 1 bag sweet potato chunks; 1 sachet garlic & herb seasoning; 1 packet chicken thigh; 1 packet mild chipotle sauce; 1 bag Spinach, Rocket & Fennel Mix; 1 punnet snacking tomatoes; 1 packet garlic aioli; 10 g butter; 1 packet ranch dressing

with Buttery Corn & Ranch Dressing

Get up to $200 off!

In 4 easy steps, whip up a veggie-loaded spinach, rocket and fennel salad, which expertly cuts the richness of the tender chipotle chicken. Paired with corn on the cob and a drizzle of ranch dressing, a taste of the South has officially been plated up in your kitchen!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

•Easy Prep

Allergens:

Soy

•Eggs

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

1 cob

corn

1 bag

sweet potato chunks

1 sachet

garlic & herb seasoning

1 packet

chicken thigh

1 packet

mild chipotle sauce

(Contains: Soy;)

1 bag

Spinach, Rocket & Fennel Mix

1 punnet

snacking tomatoes

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

ranch dressing

(Contains: Eggs, Milk;)

Not included in your delivery

Olive Oil

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2601 kJ

Fat31.4 g

of which saturates4.5 g

Carbohydrate45.3 g

of which sugars18.5 g

Protein38.5 g

Sodium1051 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. • Spread sweet potato chunks over a large microwave-safe plate. Cover with a damp paper towel. • Microwave sweet potato on high, 2 minutes. Drain any excess liquid. Place sweet potato and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast, until golden and tender, 10-15 minutes.

Little cooks: Help with sprinkling over the seasoning!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over a high heat. • Add chicken thigh and a pinch of salt and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Pour over mild chipotle sauce, turning to coat. Bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• When roast sweet potato has cooled slightly, halve snacking tomatoes. Add tomatoes, spinach, rocket and fennel mix and garlic aioli to the oven tray. • Gently toss to combine. Season to taste.

Little cooks: Take the lead by tossing the veggies!

• Spread butter over corn. Slice chicken. • Divide aioli tomato-rocket toss, chipotle chicken and corn between plates. • Drizzle chicken with ranch dressing to serve. Enjoy!

Little cooks: Work your magic and add the finishing touch by drizzling over the dressing!