You won’t be able to get enough of this cutlery-free dinner. Packed to the brim with peri-peri chicken, cheese, rocket and caramelised onion, you’ll be super glad to make this meal a regular!
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.
2
Sweet Potato
330 g
Chicken Thigh
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Rocket
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tbs
water
1 tsp
brown sugar
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into wedges.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between
two trays.
• Meanwhile, thinly slice brown onion.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook onion, stirring regularly, until softened,
5-6 minutes.
• Reduce heat to medium. Add the balsamic
vinegar (for the onion), water and brown sugar
and mix well. Cook until dark and sticky,
3-5 minutes. Transfer to a small bowl.
• Wipe out the frying pan, then return to
medium-high heat with a drizzle of olive oil.
• Cook chicken thigh, turning occasionally, until
browned and cooked through, 10-14 minutes.
• In the last 2 minutes of cook time, sprinkle over
the peri-peri seasoning, turning chicken
to coat.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• While chicken is cooking, microwave pita bread
on a microwave-safe plate for 1 minute, until
warmed through.
• Halve pita bread and fill with Cheddar cheese.
• Bake pita bread directly on a wire oven rack
until heated through and cheese is melted,
2-3 minutes.
Little cooks: Help fill the pita bread with cheese!
• In a medium bowl, combine rocket leaves and
a drizzle of balsamic vinegar (for the salad) and
olive oil.
• Slice chicken.
• Fill pita bread with rocket, Peri-Peri chicken and
caramelised onions.
• Serve with wedges and plant-based smokey
aioli. Enjoy!
Little cooks: Take the lead and help assemble the
pita pockets!