Creamy Dill Chicken Mashy Bowl
Recipe Makes 4 Servings. Each Serving Is:
Cals
505
Protein
34g
Carbs
54g
Fat
17g

1.Preheat an oven to 400 degrees F.
2.On a lined baking sheet, add the carrots, beets, and cauliflower. Drizzle with olive oil, salt, and pepper. Roast for ~30 minutes, flipping half way, until soft with a bit of light browning.
3.Bring a large pot of salted water to a boil, and boil the potatoes until they can easily be pierced with a fork. Strain and mash with a bit of butter and milk. To get extra creamy, use an electric hand mixer.
4. Form the chicken meatballs into equal sized balls.
5. In a large pan, over medium heat, add some olive oil and brown the meatballs until about 90% cooked through. Remove temporarily.
6. Add a bit of olive oil and the shallots and fry for 1-2 minutes until softened. Add the remaining sauce ingredients and cook until it forms a nice creamy texture.
7. Plate: mashed potatoes on the bottom, meatbealls & veggies, then add a drizzle of sauce over it all!