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.
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
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
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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!