• Preheat oven to 240°C/220°C fan-forced. 
• Cut corn cobs in half.
• Place sweet potato chunks 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 sweet potato chunks tray 
and roast until tender and slightly charred, 15-20 minutes. 

TIP: If your oven tray is crowded, divide between two trays.

• Slice chicken breast into strips. 
• In a large bowl, combine chicken, savoury seasoning and a drizzle of 
olive oil. 

• When sweet potato chunks have 10 minutes remaining, in a large frying pan, heat 
a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, 
until browned and cooked through, 5-6 minutes.
• Remove frying pan from 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 second large bowl, combine slaw mix and ranch dressing. 
Season to taste with salt and pepper.
• Divide roasted sweet potato, sticky chicken, corn cob and ranch slaw 
between plates.
• Tear over coriander to serve. Enjoy!