with Veggies and DIY Ranch
.
Allergens
Utensils
Tags
Ground Chicken
250 g
Zesty Garlic Blend
7 g
Carrot
1 unit(s)
Baby Spinach
28 g
Panko Breadcrumbs
0.33 cup
Sour Cream
43 mL
Mayonnaise
4 tbsp
Chives
3.5 g
Russet Potato
2 unit(s)
Mini Cucumber
1 unit(s)
Salt
0.33 tsp
Pepper
0.33 tsp
Oil
1 tbsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesy Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, then grate half the carrot. Cut remaining carrot into wedges.
- Halve cucumber, then cut into wedges.
- Finely chop spinach.
- Finely mince half the chives (use all for 4 servings).
- Meanwhile, line another baking sheet with parchment.
- To a large bowl, add chicken, grated carrot, spinach, remaining Zesty Garlic Blend and panko. Season with salt and pepper. Mix to combine.
- Roll mixture into 8 (16) equal-sized balls. Gently flatten balls into 1-inch thick patties.
- On the prepared baking sheet, arrange patties. Roast in the top of the oven for 10-12 min, flipping halfway through, until cooked through.**
- To a small serving bowl, add sour cream, mayo, 1/2 tsp (1 tsp) sugar and chives. Season with salt and pepper, then stir to combine.
- Divide chicken bites, wedges and veggie sticks bewteen plates.
- Serve DIY ranch alongside to dip.
780
kcal
Calories
43
g
Fat
9
g
Saturated Fat
69
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
32
g
Protein
140
mg
Cholesterol
950
mg
Sodium
0.3
g
Trans Fat
2100
mg
Potassium
125
mg
Calcium
5
mg
Iron
