BBQ-Glazed Chicken, Dairy-Free Cheese and Zucchini Tots
with Plant-Based Buttery Carrots- Mustard
- Egg
- Wheat
- Gluten
- Sulphites
- Egg
- Wheat
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
- Triticale
Ingredients: Chicken breasts • Carrot • Zucchini • Plant-Based Mozzarella Cheese, shredded (Daiya Oat CreamTM blend (water, gluten-free oat flour, pea protein), tapioca starch, coconut oil, expeller pressed safflower oil, corn starch, salt, sugars (dextrose), yeast extract, tricalcium phosphate, lactic acid, natural flavours) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Grade A egg • All-purpose flour (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Zucchini
¾ cup
Plant-Based Mozzarella Cheese, shredded
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
1 unit(s)
Egg
(Contains: Egg)
2 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Carrot
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
1.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 g
Pepper*
½ tbsp
Plant-based Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Using the large holes of a box grater, grate zucchini. Season with salt.
- Place a strainer over a small bowl. To the strainer, add zucchini, then press as much water out of zucchini as possible. Set aside.
- In a large bowl, whisk egg until combined.
- To the bowl with egg, add zucchini, dairy free cheese and 1/2 tsp (1 tsp) garlic salt. Stir to combine.
- Add flour and breadcrumbs. Season with pepper, then stir until well combined.
- Meanwhile, line a baking sheet with parchment paper. Brush parchment paper with 1 tsp oil.
- Using two spoons, scoop zucchini mixture into 16 (32) walnut-sized balls. Arrange evenly on the prepared baking sheet.
- Brush tops of zucchini tots with 1 tsp (2 tsp) oil. Bake in the bottom of the oven for 15-18 min, flipping once halfway through, until golden.
- Meanwhile, line another baking sheet with parchment paper.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to the prepared baking sheet.
- Roast chicken in the middle of the oven for 7-9 min, until cooked through.**
- When done, remove from the oven and spoon half the BBQ sauce over tops of chicken. Return to the oven and roast for 3-4 min, until BBQ sauce glazes chicken.
- While chicken roasts, peel, then cut carrots into 1/2-inch half-moons.
- Reheat the same pan over medium-high.
- When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 9-10 min, until carrots are tender and water has evaporated.
- Add 1/2 tbsp (1 tbsp) dairy-free butter, then cook for 1 min, stirring occasionally, until butter coats carrots.
- Remove the pan from heat. Season with salt and pepper.
- Divide chicken, zucchini tots and carrots between plates.
- Serve remaining BBQ sauce alongside for dipping.
