with Corn, Roasted Potatoes and Ranch Dressing
Ingredients: Yellow potato • Chicken thighs • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Applewood Smoke Spice
7 g
Corn Kernels
113 g
Ranch Dressing
4 tbsp
Yellow Potato
350 g
Garlic Salt
2 g
Green Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Butter
1 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch-thick rounds.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven for 24-25 min, until tender.
- While potatoes roast, pat chicken dry with paper towels.
- In a medium bowl, combine chicken, Applewood Smoke Spice, remaining garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
- On another unlined baking sheet, arrange chicken in a single layer.
- Roast in the middle of the oven for 18-21 min, flipping halfway through, until cooked through.**
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add corn, peppers and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Slice chicken.
- Divide chicken, veggies and potatoes between plates.
- Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
660
kcal
Calories
35
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
35
g
Protein
155
mg
Cholesterol
950
mg
Sodium
0.4
g
Trans Fat
1600
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
with Tomato-Olive Relish and Feta
