with Sweet Potato Wedges and Ranch
Sweet, smoky and delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender chicken. Dip the chicken and wedges in creamy ranch. Ingredients: Russet potato • Chicken breast • Baby tomatoes • 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) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • 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).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Russet Potato
2 unit(s)
Baby Tomatoes
113 g
Spring Mix
56 g
Ranch Dressing
4 tbsp
White Wine Vinegar
1 tbsp
Sweet Chili Sauce
4 tbsp
Applewood Smoke Spice
7 g
Sugar
0.25 tsp
Oil
2.5 tbsp
Pepper
0.125 tsp
Salt
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 1/2-inch wedges.
- To a large bowl, add potatoes, half the Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- On a parchment-lined baking sheet, arrange potatoes in a single layer. (NOTE: For 4 servings, use 2 baking sheets.)
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels. Cut into 1-inch- wide strips.
- To the same large bowl (from step 1), add chicken, remaining Applewood Smoke Spice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add chicken. Pan-fry for 6-8 min, flipping occasionally, until golden and cooked through.**
- Remove from heat, then add sweet chili sauce. Toss to coat.
- Cover to keep warm.
- Meanwhile, halve tomatoes.
- To another large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and tomatoes, then toss to combine.
- Divide chicken, potato wedges and salad between plates. Spoon any sauce from the pan over chicken.
- Serve ranch dressing alongside for dipping.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
720
kcal
Calories
32
g
Fat
4.5
g
Saturated Fat
63
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
45
g
Protein
135
mg
Cholesterol
820
mg
Sodium
0.1
g
Trans Fat
1800
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
