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American Recipes

Easy Chipotle Chicken & Ranch Dressing

Easy Chipotle Chicken & Ranch Dressing

with Sweet Potato Salad & Buttery Corn

Get up to $200 off!

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

corn

1

sweet potato chunks

1

garlic & herb seasoning

1

chicken breast

1

mild chipotle sauce

1

snacking tomatoes

1

garlic aioli

1

ranch dressing

Not included in your delivery

olive oil

butter

Nutritional Values

Energy (kJ)2507 kJ

Fat26.8 g

of which saturates3.1 g

Carbohydrate45.3 g

of which sugars18.5 g

Protein43.1 g

Sodium1030 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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 potatoes 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!

2

• 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.


Custom Recipe: If you've swapped to chicken breast, 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.

3

• 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!

4

• 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!

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