Easy Chipotle Chicken
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Easy Chipotle Chicken

Easy Chipotle Chicken

with Sweet Potato Salad & Buttery Corn

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
Under 650kcal
Quick Prep
Climate Superstar
Allergens:
Soy
Egg

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 cob

corn

1 bag

sweet potato chunks

1 sachet

garlic & herb seasoning

1 packet

chicken thigh

1 packet

mild chipotle sauce

(Contains Soy;)

1 bag

baby kale

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

10 g

butter

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Nutritional Values

Energy (kJ)2625 kJ
Fat31.3 g
of which saturates4.5 g
Carbohydrate46.8 g
of which sugars21.6 g
Protein39 g
Sodium1096 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut corn cob in half. • Place sweet potato chunks, 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, 20-25 minutes.

Little cooks: Help with sprinkling over the seasoning!

2
2

• Place chicken thigh on a second lined oven tray. • Pour over mild chipotle sauce, turning chicken to coat. • Bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3
3

• When the roasted veggies have cooled slightly, add baby kale and half the garlic aioli to the oven tray. • Gently toss to combine. Season to taste.

4
4

• Spread the butter over corn. • Slice chicken. Divide roast sweet potato salad, chipotle chicken and corn cobs between plates. • Drizzle chicken with remaining garlic aioli to serve. Enjoy!