Garden Ranch Chicken

Name: Garden Ranch Chicken with Cauliflower “Rice” Fritters, Zucchini & Creamy Mushroom Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Sour Cream; 1 Zucchini; 2 tbsp Cream Cheese; 6 oz Cauliflower; 1 Mushroom; 1 Tomato; 1 tbsp Ranch Spice; 10 oz Chicken Cutlets; 2 unit Scallions; 2 tbsp All-Purpose Flour; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp; 3 tsp Cooking Oil, tsp

with Cauliflower “Rice” Fritters, Zucchini & Creamy Mushroom Sauce

By Recipe0 System

This low carb dinner feels indulgent and has all the textures and flavor you crave! Here’s the deal: Ranch-spiced chicken, perfectly cooked, then topped with a creamy, tomato-based sauce with a side of sauteed zucchini. The clincher is a cauliflower “rice” and scallion fritter, bound together with a smidge of flour, crisp-fried and ready for crunching–while keeping you off that carb train.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Zucchini
2 tbsp Cream Cheese
6 oz Cauliflower
1 Mushroom
1 Tomato
1 tbsp Ranch Spice
10 oz Chicken Cutlets
2 unit Scallions
2 tbsp All-Purpose Flour
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp
3 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Strain cauliflower rice and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ¼-inch pieces.
2

In a medium bowl, combine cauliflower rice, scallion whites, and garlic powder.

Stir in flour, ¼ cup cold water (½ cup for 4 servings), ¼ tsp salt (½ tsp for 4), and pepper. (TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.) Set aside.
3

Pat chicken* dry with paper towels; season all over with half the Ranch Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat; add chicken and cook until browned but not cooked through, 1 minute per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan.

Toss zucchini on the empty side of baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until chicken is cooked through and zucchini is tender and lightly browned, 14-16 minutes.
4

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato; cook, stirring occasionally, until softened and juices begin to release, 2-3 minutes.

Stir in stock concentrate and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until sauce thickens, 1-3 minutes more.

Turn off heat; stir in cream cheese until melted and smooth.

Transfer sauce to a small microwave-safe bowl; stir in sour cream until combined. Season with salt and pepper to taste.
5

Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add 1½-TBSP scoops of batter to pan; press down lightly with a spoon. Cook until fritters are golden brown and crisp, 3-4 minutes per side, adding more oil as you cook if necessary. TIP: Depending on the size of your pan, you may need to work in batches.

Transfer to a paper-towel-lined plate.
6

Reheat sauce in the microwave until warmed through, 15-20 seconds.

Slice chicken crosswise.

Divide chicken, zucchini, and fritters between plates. Drizzle chicken with sauce and garnish with scallion greens. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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