
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.*
1 cob
corn
1 bag
sweet potato chunks
1 sachet
garlic & herb seasoning
1 packet
chicken breast
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;)
Olive Oil
10 g
butter
(Contains: Milk;)

• 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 medium-high heat. • Cook chicken breast, until browned, 2 minutes each side. Transfer chicken to lined oven tray, coat in mild chipotle sauce and bake until cooked through, 6-10 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!