Chipotle Chicken & Baby Tomato-Rocket Toss
with Buttery Corn & Ranch Dressing
In 4 easy steps, whip up a veggie-loaded spinach, rocket and fennel salad, which expertly cuts the richness of the tender chipotle chicken. Paired with corn on the cob and a drizzle of ranch dressing, a taste of the South has officially been plated up in your kitchen!
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
1 cob
corn
1 bag
sweet potato chunks
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
Spinach, Rocket & Fennel Mix
1 punnet
snacking tomatoes
1 packet
garlic aioli
(Contains Egg;)
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
Olive Oil
10 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. • Spread sweet potato chunks over a large microwave-safe plate. Cover with a damp paper towel. • Microwave sweet potato on high, 2 minutes. Drain any excess liquid. Place sweet potato and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast, until golden and tender, 10-15 minutes.
Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over a high heat. • Add chicken thigh and a pinch of salt and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Pour over mild chipotle sauce, turning to coat. Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When roast sweet potato has cooled slightly, halve snacking tomatoes. Add tomatoes, spinach, rocket and fennel mix and garlic aioli to the oven tray. • Gently toss to combine. Season to taste.
Little cooks: Take the lead by tossing the veggies!
• Spread butter over corn. Slice chicken. • Divide aioli tomato-rocket toss, chipotle chicken and corn between plates. • Drizzle chicken with ranch dressing to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by drizzling over the dressing!