Easy Chipotle Chicken
with Sweet Potato Salad & Buttery Corn
This Mexican-inspired dinner is bursting with all the good stuff, from the subtly smokey chicken to the juicy sweetcorn and a garlic-spiked roast veggie salad. Finish the meal with a generous drizzle of our tangy ranch dressing, you're in for a treat!
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
carrot
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
baby kale
1 packet
garlic aioli
(Contains Egg;)
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 carrot into bite-sized chunks. Cut corn cob in half. • Place sweet potato chunks, carrot 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, 20-25 minutes.
Little cooks: Help with sprinkling over the seasoning!
• Place chicken thigh on a second lined oven tray. • Pour over mild chipotle sauce, turning chicken to coat. • Bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the roasted veggies have cooled slightly, add baby kale and half the garlic aioli to the oven tray. • Gently toss to combine. Season to taste.
• Spread the butter over corn. • Slice chicken. Divide roast sweet potato salad, chipotle chicken and corn cobs between plates. • Drizzle chicken with remaining garlic aioli to serve. Enjoy!