Paprika Chicken & Sweet Potato Salad

Name: Paprika Chicken & Sweet Potato Salad with Chipotle Sweetcorn & Lime Dressing
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Sweet Potato; 1 Bell Pepper; 1 Red Onion; 150 Sweetcorn; 1 Baby Gem Lettuce; 20 Chipotle Paste; 1 Smoked Paprika; 260 Diced Chicken Thigh; 15 Honey; ½ Lime; 1 Mayonnaise; 32 BBQ Sauce

with Chipotle Sweetcorn & Lime Dressing

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17 Green SmartPoints® per serving
15 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:

WeightWatchers

•Spicy

•Under 600 calories

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Sweet Potato

Bell Pepper

(May contain traces of: Celery)

Red Onion

150

Sweetcorn

Baby Gem Lettuce

Chipotle Paste

Smoked Paprika

260

Diced Chicken Thigh

Honey

Lime

Mayonnaise

BBQ Sauce

Nutritional information

Energy (kcal)498 kcal

Energy (kJ)2085 kJ

Fat16.7 g

of which saturates4.4 g

Carbohydrate56.4 g

of which sugars28.3 g

Protein35.6 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Knife

•Baking Tray

•Mixing Bowl

•Grill Pan

•Zester

•Small Bowl

•Bowl

Instructions

Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Slice into 1cm wide strips. Halve, peel and slice the onion in 1cm slices. Drain and rinse the sweetcorn in a sieve. Trim the root from the baby gem lettuce then halve lengthways and separate the leaves then cut each leaf in half lengthways.

Combine the sweet potato, pepper and red onion into a mixing bowl. Season with salt and pepper and half of the chipotle paste and half of the smoked paprika. Drizzle with oil and mix well to combine. Put the veggies in a single layer on a baking tray and roast on the top shelf of your oven until golden and tender, 25-30 mins. TIP: Use 2 trays if needed.

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook until golden brown all over, 7-10 mins. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is coated and shiny, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Wash your hands and equipment after handling raw meat.

Meanwhile, zest and halve your lime. In a small bowl combine the lime zest, half the juice and the mayonnaise. Mix well and season to taste with salt and pepper. TIP: The dressing needs to be a pourable consistency, add a little water if it's too thick.