with Veggies and DIY Ranch
Ingredients: Russet potato • Ground chicken • Carrot • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Spinach • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Chives • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Ground Chicken
250 g
Zesty Garlic Blend
7 g
Italian Herb Spice Blend
5 g
Carrot
1 unit(s)
Baby Spinach
28 g
Panko Breadcrumbs
0.495 cup
Sour Cream
43 mL
Mayonnaise
4 tbsp
Chives
3.5 g
Russet Potato
3 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 Zesty 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.
- 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, Italian Herb Spice Blend and half the panko (use all for 4 servings). Season with 1/4 tsp (1/2 tsp) salt and pepper. Mix to combine.
- Roll mixture into 8 (16) equal-sized balls.
- On the prepared baking sheet, arrange meatballs. 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 carrot sticks bewteen plates.
- Serve DIY ranch alongside to dip.
880
kcal
Calories
41
g
Fat
8
g
Saturated Fat
96
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
35
g
Protein
135
mg
Cholesterol
1180
mg
Sodium
0.2
g
Trans Fat
2600
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
