Chicken
- 1.5 lb Skinless chicken breast
- 2 tbsp Olive oil
- Salt (optional)
Mashed Potatoes
- 2 lb White potatoes, peeled (about 4 medium)
- 1 tbsp Olive oil
- Parsley, finely chopped
- Salt & Pepper (optional)
- Water, as needed for cooking
Tomato-Carrot Sauce
- 2 Tomatoes, peeled, seeded, and diced
- 0.5 Carrot, peeled and finely grated
- Salt
- Water, as needed for cooking
Directions
Bake the chicken
- Preheat oven to 400°F (205°C).
- Place chicken on a lined baking sheet.
- Drizzle with 1 tbsp olive oil and lightly season with salt.
- Bake for 18–22 minutes, until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Shred, chop finely, or mince as needed for texture tolerance.
Prepare mashed potatoes
- Cut peeled potatoes into large chunks.
- Add potatoes to a pot of water.
- Boil until very soft and easily pierced (about 20 minutes).
- Drain thoroughly.
- Mash with 1 tbsp olive oil and small amounts of water until smooth and lump-free.
- Season lightly with salt and a pinch of pepper if tolerated, and fold in parsley if desired in recipe.
Make the tomato–carrot sauce
- In a small saucepan, combine diced tomatoes and grated carrot with a few tablespoons of water.
- Simmer gently for 10–15 minutes, until vegetables are completely soft.
- Mash or blend until smooth.
- Add a very small pinch of salt
Texture Modifications
- Soft/minced: Crumble meatballs into sauce
- Pureed: Blend meatballs and sauce together
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 4-5 meatballs + 1/2 cup of potatoes |
| Amount Per Serving | |
| Calories | 405 |
| Total Fat | 13 g |
| Sodium | 180 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 3.5 g |
| Protein | 38 g |
