Eat the rainbow with this tasty mix of all-American flavours. Tender chicken gets a lightly spiced and saucy coating, with potato wedges, simple corn and a crunchy slaw to round out the meal. It's a taste of an American BBQ right in your own home!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
All-American spice blend
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
Meanwhile, drain sweetcorn (see ingredients). Thinly slice spring onion and celery. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken and turn to coat.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until golden and cooked through, 3-5 minutes each side. Reduce heat to low, then add BBQ sauce and a splash of water. Spoon sauce over chicken and turn to coat. Cook until bubbling, then remove from heat.
Heat a medium frying pan over high heat. Cook the sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a large bowl, combine garlic aioli and a drizzle of white wine vinegar, then season with salt and pepper. Add slaw mix, charred corn, celery and spring onion (reserve a pinch for garnish!). Toss to coat.
Divide BBQ chicken, wedges and rainbow charred corn slaw between plates. Spoon any remaining glaze from the pan over chicken. Sprinkle with reserved spring onion to serve.