Cheesy Chipotle BBQ Chicken
with Potato Wedges and Charred Corn Salad
Bold and flavourful, this chicken dish packs smoky heat, served with a charred corn salad and crispy potato wedges for a delicious, flavour-packed meal.
Cals 570 · Prot 58 · Carbs 77 · Fat 4
Family Friendly
Tips for Kids
45 min
Bold and flavourful, this chicken dish packs smoky heat, served with a charred corn salad and crispy potato wedges for a delicious, flavour-packed meal.
Cals 570 · Prot 58 · Carbs 77 · Fat 4
Family Friendly
Tips for Kids
Ingredients
Chicken
Chicken breast
400 Grams
Chipotle in Adobo
15 Grams
Fajita seasoning
10 Grams
Vegetable oil
2 Tbsp
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Barbecue sauce
11*13*
80 Grams
Grated cheddar
4*
60 Grams
Salad
Sweet corn kernels
145 Grams
Spring onion
40 Grams
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Potato
Potatoes
600 Grams
Smoked paprika powder
2 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Allergens
*11 Gluten, *13 Mustard, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2387 / 570 |
| Fats (g) | 4.4 |
| of which saturated (g) | 0.7 |
| Carbohydrates (g) | 77 |
| of which sugars (g) | 25.7 |
| Fibers (g) | 13.1 |
| Proteins (g) | 58 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 200°C/180°C fan.
- Line a baking tray with baking paper.
- Slice the potatoes into wedges (skin on).
- Drizzle with oil, and season with smoked paprika, salt, and pepper.
- Roast for 15-18 min until halfway cooked through.
2 Marinate
- Meanwhile, into a large bowl, add the chipotle in adobo (spicy!).
- Using a fork, mash it into a paste.
- Add the chicken, fajita seasoning, a drizzle of oil, and a small pinch of salt and pepper.
- Set aside to marinate.
Tip! If cooking for kids, or sensitive to spice, leave out the chipotle in adobo entirely.
3 Prep
- Meanwhile, drain the corn.
- Heat a pan to medium heat. Add the corn, and dry-fry for 2-3 min until charred.
- Set aside to cool.
Tip! You can omit this step if you prefer the corn as is. But pan-frying it will give it a nice smoky flavour!
4 Make salad
- Trim and finely chop the spring onions.
- Chop the cucumber into small bite-sized pieces.
- Slice the cherry tomatoes in half or quarters.
- Pick the coriander and finely chop.
- Slice the lime into wedges.
- To a mixing bowl, add the corn, spring onion, cherry tomatoes, cucumber and coriander with a squeeze of lime juice and a pinch of salt and pepper to taste.
5 Roast chicken
- After 20 min, move the potatoes to the side, and add the chicken to the tray.
- Bake the chicken for 15 min.
- After 15 min, spread the barbecue sauce on top of each chicken breast, and top with the grated cheddar.
- Set the grill on high, and roast for 2-3 min more until the chicken is cooked through, and the cheddar has melted.
6 Serve
- Serve the Cheesy Chipotle BBQ Chicken with Charred Corn Salad and Potato Wedges.
- Garnish with extra lime wedges on the side.
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