Sticky Chicken & Sweet Potato Wedges
with Ranch Slaw & Corn Cob- Eggs
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
We put some of our fave sides together to make the meal of a lifetime. Crispy sweet potato wedges, meets juicy corn and tangles with a simple ranch slaw. This delicious meal comes perfectly packaged with sticky chicken tenders, adding the bow on top of this gift of a dinner. This recipe is under 650kcal per serving.
Ingredients
2
Sweet Potato
1 cob
Corn
1 packet
Chicken Tenderloins
1 sachet
Savoury Seasoning
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
Slaw Mix
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
½ packet
Coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Cut corn cobs in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Roast until tender, 25-30 minutes. • When the wedges have 20 minutes remaining, add corn cobs to the tray and roast until tender and slightly charred, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium bowl, combine chicken tenderloins, savoury seasoning and a drizzle of olive oil. Toss to combine.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove pan from the heat, then add sweet & savoury glaze and a splash of water, tossing chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix and ranch dressing. Season to taste. • Divide sweet potato wedges, corn cobs, sticky chicken and ranch slaw between plates. • Tear over coriander (see ingredients) to serve. Enjoy!
