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Chipotle Chicken Bites

Chipotle Chicken Bites

with Creamy Dill Dip and Potato Coins
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
630 kcal
Protein
: 
49g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Egg
  • Mustard
  • Soy
  • Sulphites
  • Tree nuts
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Wheat
  • Fish
  • Egg
  • Gluten
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

2 unit(s)

Russet Potato

113 g

Sugar Snap Peas

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

2 tbsp

Ranch Dressing

(Contains: Milk, Egg May be present: Tree nuts, Mustard, Sesame, Soy, Sulphites, Wheat, Fish)

2 tbsp

Chipotle Sauce

(Contains: Milk, Egg, Mustard, Soy May be present: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Gluten, Crustaceans)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Wheat)

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Wheat)

90 mL

Dill Pickle, sliced

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

⅓ tbsp

Oil*

0.12 tsp

Salt*

0.12 tsp

Pepper*

Calories630 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber6 g
Protein49 g
Cholesterol160 mg
Sodium1540 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

1
  • Before starting, preheat oven to 450°F.   Wash and dry all produce.
  • Remove any brown spots from potatoes. Cut into 1/4-inch rounds.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Zesty Garlic Blend. Toss to coat.
  • Roast in the middle of the oven for 22-24 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and upper of the oven, rotating sheets halfway through.) 

 

2
  • Meanwhile, drain pickles.
  • Trim snap peas.
  • In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium.. (TIP: You can skip this step if you prefer cool and crunchy snap peas!)
  • When hot, add snap peas. Season with salt and pepper. Cook for 3-5 min until tender. 
  • Remove from heat, then transfer snap peas to a plate. 
3
  • Meanwhile, pat chicken dry with paper towels. Cut any large pieces in half. Season with salt, pepper and Cream Sauce Spice Blend. Then toss to coat.
  • Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 6-8 min, tossing occasionally until chicken is golden and cooked through.** 
  • Remove from heat, then add chipotle sauce. Toss to combine. 
4
  • To a small bowl, add sour cream, ranch dressing and Dill Garlic Spice Blend. Season with salt and pepper, if you like, then stir to combine.
5
  • Divide chicken, potatoes, snap peas and pickles between plates. 
  • Serve creamy dill sauce alongside.

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