Smart Ground Chicken Parmesan-Style Patties
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Smart Ground Chicken Parmesan-Style Patties

Smart Ground Chicken Parmesan-Style Patties

with Veggie Medley and Potatoes

Featuring ground chicken patties smothered in marinara sauce and ooey-gooey melted cheese, this dinner offers all the comforts of classic chicken Parmesan. For your sides, potatoes, mushrooms and zucchini are roasted and then finished with Parmesan and parsley. Talk about hearty and satisfying!

Tags:
Carb Smart
Calorie Smart
Quick Prep
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
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

¼ cup

Parmesan Cheese, grated

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

150 g

Red Potato

100 g

Shallot

½ cup

Marinara Sauce

113 g

Mushrooms

7 g

Parsley

200 g

Zucchini

Not included in your delivery

5 tsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories610 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate38 g
Sugar18 g
Dietary Fiber6 g
Protein43 g
Cholesterol140 mg
Sodium1330 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

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Large Non-Stick Pan
8x8" Baking Dish

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and 1 tsp (2 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, until bottom side is golden-brown, 10-12 min. (NOTE: Potatoes will finish cooking with veggies in step 5.)

Prep
2

Meanwhile, roughly chop parsley.Peel, then cut shallots into 1-inch pieces.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Quarter mushrooms.Add 2 tsp (4 tsp) oil, shallots, zucchini and mushrooms to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.

Make patties
3

Combine chicken, half the parsley, half the Parmesan, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a large bowl.Divide chicken mixture into 2 equal portions (4 portions for 4 ppl).Form each portion into a 1-inch-thick patty. (TIP: Lightly wet hands to form patties!)

Cook patties
4

Heat a large non-stick pan over medium-high heat. When hot, add 2 tsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 2 tsp oil per batch.) Sear until golden-brown on both sides, 2-3 min. Transfer patties to an 8x8-inch baking dish. Spoon marinara sauce over tops of patties, then top with mozzarella. Bake in the top of the oven until cheese is melted and patties are cooked through, 12-14 min. **

Roast veggies
5

When golden-brown on one side, flip potatoes.Add veggies from the medium bowl to the baking sheet with potatoes. Arrange in a single layer.Return the baking sheet to the oven. Roast until veggies are tender-crisp and potatoes are tender, 12-14 min.

Finish and serve
6

Sprinkle remaining parsley and remaining Parmesan over veggies, then toss to combine.Divide veggies and patties between plates.Top patties with any remaining sauce from the baking dish.