Garden Ranch Chicken
with Cauliflower “Rice” Fritters, Zucchini & Creamy Mushroom Sauce
- Milk
- Wheat
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
6 ounce
Cauliflower Rice
1 unit
Mushroom Stock Concentrate
1 unit
Tomato
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the chicken and sauce, finding them delicious and flavorful 🍗. Some found the dish bland overall.
- Ease of prep: Fritters were challenging; many struggled to keep them together while frying. Cooking times varied from instructions.
- Suggestions: For better fritters, try squeezing out excess moisture, adding more flour, or using an egg as a binder.
- Portions: Several found the meal too small, especially the zucchini. Consider adding more vegetables or a side dish.
- Texture: Cauliflower fritters were often soggy or fell apart; some suggest roasting the cauliflower instead for easier prep.
Reviews from our home cooks
I really liked how everything tasted, however it was a bit difficult keeping the cauliflower rice fritters together during the frying process. It separated more easily in the oil than I expected, but I was able to counteract it by adding more flour to the mixture before frying again. I still thought they tasted great, but maybe more flour is required for the 2 portion recipe?
I had to add a little panko to the fritter batter to make them stick together, but they turned out nice and brown and crisp. I took a chance on this recipe since it seemed out of the ordinary, and I was really pleasantly surprised! I would definitely make this again
Another one out of the park. And once again, I chopped all the veggies the night before, so it was easier when I was preparing today. I'd like to order this again when it's offered - but this time I'll use a pancake skillet to make the fritters - I needed more room for them. They were delicious, though.
The chicken was delicious, loved the sauce to put on it. I had a little trouble with the cauliflower pancakes but was super tasty.
Cauliflower fritters were the bomb. What a great idea for boring cauliflower. Thanks for a great recipe!
This was actually better than I had expected. I had never had cauliflower rice anything before. I was surprised how good it was. Not a fan of the chicken quality. It isn't bad or anything like that, it just isn't treated very well when cut. This seems to be a pattern. While good to eat, the chicken (for several meals) seems to not be butchered very well.
I am a veggie lover and there was not nearly enough zucchini. The zucchini was a small one to begin with and then It shriveled down to about 2tbsp per serving. The sauce for the chicken was amazing, I loved it. The cauliflower fritters were so-so. I don't like frying stuff like that so that's the issue.
The chicken was delicious, but I was disappointed with the cauliflower rice fritters. I followed the directions closely, but my fritters didn't stick together when I fried them...I ended up with fried rice. I tried to press back into patties after cooking which sort of worked, but even so the flavors were very bland.
The fritters were not staying together in the pan at all until we tried removing a lot more of the moisture in the batter. I think that an instruction to squeeze a good amount of water out before plopping in the pan would be a good idea, or perhaps adding an egg to the batter in place of some of the water so that they hold together better.
Riced cauliflower was a great alternative to rice all the time
