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Carb Smart Roasted Buffalo Chicken
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Carb Smart Roasted Buffalo Chicken

Carb Smart Roasted Buffalo Chicken

with Dill Sour Cream Dipper and Roasted Veggies

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.

Tags:
Spicy
Carb Smart
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories460 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate28 g
Sugar15 g
Dietary Fiber6 g
Protein44 g
Cholesterol124 mg
Sodium1250 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.

Utensils

Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Whisk
Small Bowl
Large Bowl

Instructions

Prep
1

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.

Roast veggies
2

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.

Cook chicken
3

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.**

Make dipper
4

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.

Finish chicken
5

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.

Finish and serve
6

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.

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