BBQ Spiced Chicken
with Avocado, Corn & Capsicum Toss
This dish is packed with fabulous flavours, and comes with a healthy kick to boot. With lean chicken and vitamin-rich superfoods in your corner, you’ll be feeling as bright as the colourful rainbow.
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.
Ingredients
2 packet
brown rice
800 g
sweet potato
1 cob
corn
1 packet
Free Range Chicken Thighs
1 bunch
spring onions
1 unit
avocado
1 unit
red capsicum
1 bunch
coriander
1 unit
lemon
1 sachet
BBQ spice blend
Not included in your delivery
6 cup
water
olive oil
Nutritional Values
Utensils
Cooking Steps
Place the brown rice in a large saucepan with the water (check ingredients list for the amount) and a pinch of salt. Bring to the boil over a high heat, then cover and reduce to a gentle simmer for 25-30 minutes, or until the water is absorbed and the rice is tender. Drain and return to the saucepan. TIP: The brown rice can be served warm or cold. If you’d like it cool, place under a running tap of cold water before using in step 5.
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1 cm cubes. Place the sweet potato and the whole corn cob on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 20-25 minutes, or until the sweet potato is tender and golden. Remove from the oven and cut the corn kernels off the cob.
While the veggies are cooking, combine a drizzle of olive oil, the BBQ spice blend and a pinch of salt and pepper in a medium bowl. Add the free-range chicken thigh and rub to coat. Heat a large frying pan over a medium-high heat and cook the chicken for 2-3 minutes on each side, or until brown. Transfer the chicken to the second oven tray lined with baking paper and cook for a further 8-10 minutes, or until cooked through. Slice into 1 cm thick slices.
Slice the avocado into cubes. Dice the red capsicum. Finely slice the spring onion. Pick the coriander leaves. Slice the lemon into wedges.
In a large bowl, combine the brown rice, sweet potato, corn kernels, avocado, red capsicum, spring onion and 1/2 of the coriander. Drizzle with olive oil and season to taste with a pinch of salt and pepper.
Divide the brown rice and veggie toss between plates and top with the BBQ spiced chicken. Sprinkle over the remaining coriander and serve the lemon wedges on the side.