with Corn, Roasted Potato Wedges and Ranch Dressing
Ingredients: Yellow potato • Chicken breast • 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.
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Tags
Chicken Breasts
2 unit(s)
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 1/2-inch wedges.
- 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 20-22 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.
- To a parchment-lined baking sheet, add chicken. Roast in the middle of the oven for 14-16 min, flipping once, 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 potato wedges between plates.
- Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
700
kcal
Calories
34
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
46
g
Protein
145
mg
Cholesterol
900
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
50
mg
Calcium
3
mg
Iron
