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Combine 500g chicken mince, 1 cup breadcrumbs, 100g sundried tomatoes, 60g fresh baby spinach, 4 garlic cloves, ½ onion, 1 egg, and all herbs and spices (garlic powder, onion powder, paprika, cumin, turmeric, dried oregano, mustard powder, fresh parsley, salt and pepper)
Form mixture into rissoles
Cook rissoles until golden and cooked through
Roast vegetables with the same herbs and spices used in the rissoles
Prepare herby yogurt by mixing 1 cup Greek yogurt with fresh dill, fresh parsley, ½ lemon juice, ½ tsp garlic powder, ½ tsp onion powder, salt and pepper
Prepare whipped cottage cheese dip by mixing 200g onion & chive cottage cheese, 2 tbsp Greek yogurt, fresh parsley, ½ tsp garlic powder, ½ tsp onion powder, salt and pepper
Assemble packed lunch with rissoles, roasted veggies, herby yogurt, carrot sticks, baby quakes, and cottage cheese dip