[Street Food] Loaded Peri-Peri Glazed Chicken Flatbreads
with Avocado Salsa & Corn Cobs
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Macadamia
- Hazelnut
- Traces of Pine Nut
Ingredients
2
Corn
1
Tomato
1
Avocado
1
Spring Onion
1
Lemon
1
Chicken Thigh
1
Sweet Chilli Sauce
1
Flatbread
(May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Macadamia, Hazelnut, Pine Nut)
1
Shredded Cheddar Cheese
(Contains: Milk; )
1
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut corn cobs in half and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• Meanwhile, finely chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice spring onion. Slice lemon into wedges. • In a medium bowl, combine avocado, tomato, spring onion, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste and set aside.
• Slice chicken thigh into 1cm strips. • In a second medium bowl, combine chicken, peri-peri seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 3-5 minutes. • In the last minute of cook time, add sweet chilli sauce and a splash of water, tossing to coat.
• While chicken is cooking, place flatbreads on a second lined oven tray. Sprinkle over Cheddar cheese. • Bake until cheese is melted and golden, 5-7 minutes.
• Top cheesy flatbreads with peri-peri glazed chicken and some avocado salsa. Drizzle over garlic aioli. • Serve with corn cobs, any remaining salsa and lemon wedges. Enjoy!
