Double Sticky Chicken & Sweet Potato Wedges
with Ranch Slaw & Spring Onion
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 packet
Sweet Potato Chunks
1 packet
Coriander
660 g
Chicken Breast
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Slaw Mix
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1
Corn
1 sachet
Savoury Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. Cut corn cobs in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes. • When there is 20 minutes remaining, add corn cobs to wedges tray and roast until tender and slightly charred, 15-20 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Slice chicken breast into thin strips. • In a medium bowl, combine chicken breast, savoury seasoning and a drizzle of olive oil.
• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove frying pan from the heat, then add sweet & savoury glaze and a splash of water, tossing chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• In a large bowl, combine slaw mix, and ranch dressing. Season to taste. • Divide sweet potato wedges, BBQ chicken and ranch slaw between plates. • Tear over coriander to serve. Enjoy!
