Chipotle Chicken & Ranch Dressing
with Sweet Potato Salad & Buttery Corn- Milk
- Soy
- Eggs
This Mexican-inspired salad is bursting with all the good stuff, from the subtly smokey chicken to the juicy sweetcorn and a garlic-spiked roast veggie salad. Finish the meal with a generous drizzle of our tangy ranch dressing, you're in for a treat! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
corn
1 packet
garlic & herb seasoning
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
ranch dressing
(Contains: Milk, Eggs;)
1 packet
sweet potato chunks
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut corn cob in half. • Spread sweet potato chunks and carrot over a large microwave-safe plate. Cover with a damp paper towel. • Microwave veggies on high, 2 minutes. Drain any excess liquid. • Place sweet potato, carrot 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.
• When roast sweet potato and carrot have cooled slightly, add mixed salad leaves and garlic aioli to the oven tray. • Gently toss to combine. Season to taste.
• Spread butter over corn. • Slice chicken. Divide roast sweet potato salad, 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!
