Chipotle Chicken Bites
with Creamy Dill Dip and Potato Coins
Crispy, spicy chipotle chicken Bites meet cool, creamy dill ranch for a perfect flavour balance. Served with golden, seasoned potato coins and tender roasted snap peas, this dish is a bold and satisfying meal, ideal for game day or a casual bite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
2 unit(s)
Russet Potato
113 g
Sugar Snap Peas
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
4 g
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
90 mL
Dill Pickle, sliced
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
⅓ tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven for 22-24 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and upper of the oven, rotating sheets halfway through.)
- Meanwhile, drain pickles.
- Trim snap peas.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium.. (TIP: You can skip this step if you prefer cool and crunchy snap peas!)
- When hot, add snap peas. Season with salt and pepper. Cook for 3-5 min until tender.
- Remove from heat, then transfer snap peas to a plate.
- Meanwhile, pat chicken dry with paper towels. Cut any large pieces in half. Season with salt, pepper and Cream Sauce Spice Blend. Then toss to coat.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 6-8 min, tossing occasionally until chicken is golden and cooked through.**
- Remove from heat, then add chipotle sauce. Toss to combine.
- To a small bowl, add sour cream, ranch dressing and Dill Garlic Spice Blend. Season with salt and pepper, if you like, then stir to combine.
- Divide chicken, potatoes, snap peas and pickles between plates.
- Serve creamy dill sauce alongside.