Chipotle Chicken and Sweet Potato Traybake
Smoky, zesty and made entirely on one tray, this Chipotle Chicken and Sweet Potato Traybake is an easy midweek dinner that doesn't skimp on flavour. Spiced chicken roasts alongside PACK'D Organic Sweet Potato and PACK'D Organic Sweetcorn, then gets finished with creamy mashed PACK'D Avocado, crumbled feta and a tangy Yeo Valley yoghurt dressing. Because everything is frozen at peak ripeness, there's no peeling, chopping or waiting for avocados to ripen. The nutrients are locked in and nothing goes to waste.
Serves 4
- Prep 10 mins
- Cook 40 mins
- Total 50 mins
- Storage Tupperware in the fridge for 3 days
Ingredients
- 450g PACK'D Organic Sweet Potato
- 450g PACK'D Organic Sweetcorn, thawed
- 300g PACK'D Avocado, thawed + mashed
- 3 tbsp olive oil
- Good pinch of salt and pepper
- 4 skinless and boneless chicken breasts
- 1 tsp chipotle powder
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- Juice of 1 lime
- 2 tsp SESAME SEEDS
- 2 tbsp mix of fresh basil, dill or coriander
- 80g FETA, crumbled
Dressing
- 4 tbsp YEO VALLEY GREEK STYLE YOGHURT
- 2 tbsp MAYONNAISE
- Juice of 1/2 lime
- 1/4 tsp onion powder
- 1/4 tsp chipotle powder
- 1/4 tsp smoked paprika
- Pinch of salt
Allergens in BOLD CAPITALS
Method
Preheat the oven to 200°C / 180°C fan and line a large baking sheet with parchment.
Add sweet potatoes with 1 tbsp of olive oil. Season with salt and black pepper. Toss to combine and bake for 10 minutes.
Flatten the chicken breasts a little with a rolling pin so they are even.
In a large bowl, toss together 1 tbsp of olive oil, the chicken, chipotle powder, smoked paprika, onion powder, garlic powder, cumin, salt, pepper and lime juice. Ideally marinate for 1–2 hours but you can use straight away if needed.
Nestle the chicken around the potatoes, and drizzle over 1 tablespoon of olive oil. Sprinkle the sesame seeds over each piece of chicken. Bake for 15 minutes and add the sweetcorn. Place back in the oven and cook for 10–15 mins or until the chicken is cooked through and the veg is tender.
To make the dressing, combine all ingredients in a bowl and whisk until smooth. Adjust seasonings to taste.
Remove the chicken tray from the oven. Add the mashed avocado (option to season with a squeeze of lime, salt and pepper if you like), crumbled feta, dressing and herbs.
