Chicken with Cranberry-Shallot Sauce
plus Chili-Roasted Carrots & Mashed Potatoes
Chicken with Cranberry-Shallot Sauce
Tender chicken is topped with a tangy cranberry-shallot sauce, served with chili-roasted carrots and creamy mashed potatoes for a cozy, flavorful dinner.
Ingredients
For 2 servings
- 12 ounce Carrots
- 20 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 1 ounce Dried Cranberries
- 1 teaspoon Garlic Powder
- 1 teaspoon Korean Chili Flakes
- 12 ounce Potatoes
- 1 unit Shallot
- 1.5 tablespoon Sour Cream
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories820
Protein69g
Carbs68g
Fat30g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based yogurt or omit it for a lighter finish. If you avoid chicken, use turkey cutlets or a firm tofu steak and keep the cranberry-shallot sauce the same.
What to serve with it
Serve with a crisp green salad or steamed green beans to balance the rich, tangy sauce. Warm dinner rolls or crusty bread also work well for soaking up any extra sauce.
