Carb Smart Roasted Buffalo Chicken
with Dill Sour Cream Dipper and Roasted Veggies- Milk
Feel like chicken wings but don't feel like dealing with the clean-up of deep-frying? Say hello to baked chicken breasts doused in hot sauce! We know that "wing night" isn't complete without a side sauce, so you'll whip up a satisfying dip made with sour cream, chives and dill. While the chicken roasts, you'll also roast zucchini, carrots and onions to serve on the side.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Hot Sauce
200 g
Zucchini
340 g
Carrot
113 g
Red Onion
1 tsp
Garlic Salt
½ tsp
Dill-Garlic Spice Blend
7 g
Chives
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrots into 1/4-inch coins. Peel, then cut onion into 1/2-inch slices. Cut zucchini into 1/2-inch coins. Thinly slice chives.
Add carrots, zucchini, onions, 1/4 tsp Dill-Garlic Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-20 min.
Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Carefully transfer chicken to the baking sheet with veggies. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
Meanwhile, add sour cream, half the chives, 1/4 tsp Dill-Garlic Spice Blend and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.
When chicken is done, transfer to a large bowl. Pour 1 tbsp hot sauce (dbl for 4 ppl) over chicken, then carefully toss to coat.
Divide roasted veggies between plates. Sprinkle remaining chives over top. Arrange chicken on top of veggies. Drizzle any remaining hot sauce from the bowl over top. Serve dill sour cream dipper on the side.
