Sticky Chicken & Sweet Potato Wedges
with Ranch Slaw & Corn Cob
We put some of our fave sides together to make the meal of a lifetime. Crispy sweet potato wedges, meets juicy corn and tangles with a simple ranch slaw. This delicious meal comes perfectly packaged with sticky chicken, adding the bow on top of this gift of a dinner.
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
2
Sweet Potato
1
Corn
1
Chicken Breast
1
Savoury Seasoning
1
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Slaw Mix
1
Ranch Dressing
(Contains Egg, Milk;)
1
Coriander
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. Cut corn cobs in half. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes. • When there is 20 minutes remaining, add corn cobs to wedges tray and roast until tender and slightly charred, 15-20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine chicken tenderloins, savoury seasoning and a drizzle of olive oil.
• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove frying pan from the heat, then add sweet & savoury glaze and a splash of water, tossing chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine slaw mix, and ranch dressing. Season to taste. • Divide sweet potato wedges, BBQ chicken and ranch slaw between plates. • Tear over coriander to serve. Enjoy!