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Peri-Peri Chicken & Sticky Onion Pita
Peri-Peri Chicken & Sticky Onion Pita

Peri-Peri Chicken & Sticky Onion Pita

with Plant-Based Smokey Aioli & Sweet Potato Wedges

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!

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk
Eggs

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tbs

water

1 tsp

brown sugar

Nutritional Values

Calories816 kcal
Energy (kJ)3410 kJ
Fat35 g
of which saturates8.9 g
Carbohydrate75.7 g
of which sugars22.6 g
Dietary Fibre11 g
Protein48.4 g
Sodium1450 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Bake the wedges
1

• 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. 

Get prepped
2

• Meanwhile, thinly slice brown onion. 

Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer!

Caramelise the onion
3

• 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.

Cook the chicken
4

• 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. 

Toast the pita bread
5

• 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!

Finish & serve
6

• 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!

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