Garden Ranch Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Garden Ranch Chicken

Garden Ranch Chicken

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

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.

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


2 unit


6 ounce

Cauliflower Rice

2 tablespoon


(Contains Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

1 tablespoon

Ranch Spice

1 unit

Mushroom Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories520 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate24 g
Sugar9 g
Dietary Fiber4 g
Protein34 g
Cholesterol125 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Baking Sheet
Medium Pan
Small Bowl
Large Pan



• 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.

Make Fritter Batter

• 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.

Cook Chicken & Zucchini

• 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.

Make Sauce

• 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.

Cook Fritters

• 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.

Finish & Serve

• 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°.