Creamy Dill Chicken Mashy Bowl

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Creamy Dill Chicken Mashy Bowl

Recipe Makes 4 Servings. Each Serving Is:

Cals

505

Protein

34g

Carbs

54g

Fat

17g

Ingredients

  • 1 pkg extra lean ground chicken breast
  • 3 Tbsp panko bread crumbs
  • 2-3 Tbsp fresh dill, minced fine
  • 1/2 tsp each of onion & garlic powder
  • Salt & pepper
  • 5 medium new potatoes, peeled
  • 1 Tbsp butter + 1/4 c. Tbsp milk
  • 2 c. carrots, peeled and chopped
  • 2 c. beets, peeled and chopped
  • 3 c. cauliflower, chopped
  • 1-2 Tbsp olive oil

Creamy Dill Sauce

  • 1/4 c. chicken stock
  • 1/4 c. 10% or heavy cream
  • 2 Tbsp half fat mayo
  • 2-3 Tbsp fresh dill, minced fine
  • 1 shallot, minced
  • Juice of 1/2 a lemon
  • 1/2 tsp each of onion and garlic powder
  • Salt & pepper

Directions

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!

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