Southwestern-Spiced Chicken Thighs and Ranch Salad
with Charred Veggies
Sweet peppers and corn pair perfectly with tender chicken in this tantalizing meal that comes together with our fabulous Southwestern Spice Blend. It's easy, fast and packed with flavour!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
56 g
Spring Mix
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
160 g
Sweet Bell Pepper
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
80 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and peppers. Season with salt and pepper. Cover and cook, flipping once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
Meanwhile, pat chicken dry with paper towels, then cut chicken lengthwise into 1-inch strips. Set aside. Toss chicken with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season all over with Southwest Spice Blend, salt and pepper. Broil in the middle of the oven until cooked through, 8-10 min.**
Add charred veggies, tomatoes and spring mix to a large bowl. Drizzle half the ranch dressing over top. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with chicken. Drizzle remaining ranch dressing over top. Sprinkle with feta cheese.
