with Lemon-Garlic Sauce and Mini Wedges
Lemon zest gives these chicken meatballs bright flavour and provides a nice counterpoint to the garlic sauce. The creamy dill dressing on the salad gives off Mediterranean vibes, while the mini potato wedges are just adorable. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Chicken
250 g
Lemon
1 unit(s)
Chicken Stock Powder
1 tbsp
Italian Breadcrumbs
4 tbsp
Zesty Garlic Blend
1 tbsp
Yellow Potato
250 g
Baby Spinach
56 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Mayonnaise
2 tbsp
Sour Cream
1 unit(s)
Dill
7 g
Oil
5 tsp
Pepper
0.25 tsp
Salt
0.125 tsp
Sugar
0.25 tsp
- Cut potatoes into 1/2-inch mini wedges.
- Add potatoes, 1 tsp (2 tsp) Zesty Garlic Blend and 1 tbsp (1 1/2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest, then juice lemon.
- Finely chop half the dill (use all for 4 ppl).
- Cut tomato into 1/2-inch pieces.
- Line another baking sheet with parchment paper.
- Add chicken, breadcrumbs, stock powder, half the lemon zest and 1/2 tbsp (1 tbsp) Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet.
- Roast in the top of the oven, flipping halfway through, until cooked through, 12-14 min.**
- Meanwhile, add 1 tbsp (2 tbsp) sour cream, 2 tsp (4 tsp) oil, 1 tsp (2 tsp) lemon juice, 1 tbsp (1 1/2 tbsp) dill, 1/2 tbsp (1 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Set aside (NOTE: This is your dilly dressing)
- Add remaining mayo, remaining sour cream, remaining lemon zest, remaining Zesty Garlic Blend, 1/4 tsp (1 tsp) lemon juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon-garlic sauce.)
- When potatoes and meatballs are almost done, add spinach, cucumbers and tomatoes to the bowl with dilly dressing. Toss to combine.
- Divide mini wedges, meatballs and salad between plates.
- Dollop lemon-garlic sauce over meatballs.
- Sprinkle any remaining dill over top.
600
kcal
Calories
36
g
Fat
8
g
Saturated Fat
43
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
29
g
Protein
130
mg
Cholesterol
1330
mg
Sodium
0.2
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
