Smokey Chicken & Roast Veggie Toss
with Charred Corn & Chipotle Yoghurt
With some mild spices and chipotle sauce, this chicken dish is transformed into a fiesta of flavours. Bonus: it's designed to keep you super satisfied but light on your toes!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Unfortunately, this week's chicken breast was in short supply, so we've replaced it with chicken thigh. Don't worry, your recipe will be just as delicious!
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
sweet potato
1
carrot
1 tin
sweetcorn
1 punnet
Snacking Tomatoes
1 bag
kale
1 packet
chicken thigh
1 packet
mild chipotle sauce
(Contains Soy;)
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Drain the sweetcorn.
• Place sweet potato, carrot and cherry tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the oven tray. Gently toss to combine. Roast until tender, 5-8 minutes.
• While the veggies are roasting, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Bake until cooked through, 8-12 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! While the chicken is baking, combine Greek-style yoghurt and mild chipotle sauce in a small bowl. • Set aside.
• Slice smokey chicken. • Divide roast veggie toss between plates. Top with chicken. Sprinkle with charred corn. • Serve with a dollop of chipotle yoghurt. Enjoy!