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.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Corn
1 cob
Sweet potato chunks
1 bag
Garlic & herb seasoning
1 sachet
Chicken thigh
1 packet
Mild chipotle sauce
1 packet
Baby kale
1 bag
Garlic aioli
1 packet
Butter
10 g
• 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!
2625
kJ
Energy (kJ)
31.3
g
Fat
4.5
g
of which saturates
46.8
g
Carbohydrate
21.6
g
of which sugars
39
g
Protein
1096
mg
Sodium
