Chipotle Chicken & Ranch Dressing

Name: Chipotle Chicken & Ranch Dressing with Sweet Potato Salad & Buttery Corn
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 carrot; 1 cob corn; 1 bag sweet potato chunks; 1 sachet garlic & herb seasoning; 1 packet chicken thigh; 1 packet mild chipotle sauce; 1 bag mixed salad leaves; 1 packet garlic aioli; 10 g butter; 1 packet ranch dressing

with Sweet Potato Salad & Buttery Corn

Get up to $200 off!

This Mexican-inspired dinner 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.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Soja

•Egg

•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

carrot

1 cob

corn

1 bag

sweet potato chunks

1 sachet

garlic & herb seasoning

1 packet

chicken thigh

1 packet

mild chipotle sauce

1 bag

mixed salad leaves

1 packet

garlic aioli

1 packet

ranch dressing

Not included in your delivery

olive oil

10 g

butter

Nutritional Values

Energy (kJ)2609 kJ

Fat31.3 g

of which saturates4.5 g

Carbohydrate46.5 g

of which sugars21.5 g

Protein38.3 g

Sodium1071 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 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 (when no longer pink inside), 8-12 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