Anna Van Dyken's chicken meatball snack box
Chicken breast mince
1 small, grated
⅓ cup(s), chopped
Light sweet chilli sauce
Powdered French onion soup
1 tbs, instant mix
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
1 cup(s), (160g)
2 medium, cut into 16 small carrot sticks
1 individual, 16 small celery sticks
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Combine mince, onion, basil and chilli sauce in a large bowl. Season with salt and pepper. Using wet hands, roll mixture into 20 balls. Place balls on prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and cooked through.
- Meanwhile, place soup mix in a medium bowl and crush with the back of a spoon until a fine powder forms. Add yoghurt and stir dip to combine.
- Divide meatballs, dip, berries, dates, carrot sticks and celery sticks among the compartments of 4 snack boxes.