Anna Van Dyken's chicken meatball snack box
Chicken breast mince
½ small, grated
2 tbs, chopped
Sweet chilli sauce
1 medium, peeled, cut into 1cm-thick sticks
1 stick(s), small, cut into 1cm-thick sticks
Powdered French onion soup
2 tsp, instant mix
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
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 medium bowl. Season with salt and pepper. Using wet hands, roll mixture into 10 even-sized balls. Place balls on prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and cooked through.
- Meanwhile, to make dip, place soup mix in a small bowl and crush with the back of a spoon until a fine powder forms. Add yoghurt and stir to combine. Divide dip into 2 small containers.
- Divide meatballs, dip, dates, carrot and celery between 2 snack boxes. Cover with lids and refrigerate for up to 1 day before serving.