Spiced BBQ Chicken & Sweet Potato Wedges
with Smokey Slaw & Corn Cobs
Get a taste of an American BBQ, right in your own home! Chicken breast gets a lightly spiced and saucy coating, while sweet potato wedges, smokey aioli-spiked slaw and juicy corn cobs round out the meal.
This recipe is under 650kcal per serving.
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.
Ingredients
2
sweet potato
1 cob
corn
½
lemon
1 packet
chicken breast
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 bag
slaw mix
1 sachet
All-American spice blend
1 packet
BBQ sauce
Not included in your delivery
1
olive oil
10 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help out by tossing the sweet potato with the olive oil and seasonings!
• Meanwhile, bring a large saucepan of salted water to the boil. • Slice corn cobs in half. Slice lemon into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side. • Reduce heat to low, then add BBQ sauce and a splash of water. Turn chicken to coat. Heat until bubbling, then remove pan from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, add corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. • Drain corn, then spread with the butter (if using).
Little cooks: Under adult supervision, lend a hand by spreading the butter over the corn (be careful, the corn is hot!).
• In a large bowl, combine 1/2 the smokey aioli with a drizzle of olive oil and a good squeeze of lemon juice. • Season, then add slaw mix. • Toss to coat.
Little cooks: Take charge by combining the ingredients for the slaw!
• Divide spiced BBQ chicken, sweet potato wedges, smokey slaw and corn cobs between plates. • Spoon any remaining glaze remaining from the pan over the chicken • Serve with remaining smokey aioli and any remaining lemon wedges. Enjoy!