avec vinaigrette au citron
La vinaigrette aux agrumes de ce plat est un véritable rayon de soleil! Faites le plein avec ce bol regorgeant de poulet et de légumes. Ingrédients : Poitrine de poulet • Petites tomates • Maïs facile à décongeler (maïs, vinaigre modifié) • Medley de riz sauvage (riz étuvé, riz sauvage) • Citron • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Edamames (soya) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Coriandre.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Mélange de riz sauvage
0.5 cup
Petites tomates
113 g
Maïs en grains
113 g
Edamame
56 g
Citron
1 unit(s)
Coriandre
7 g
Feta, émietté
0.5 cup
Moutarde de Dijon
0.5 tbsp
Garniture de salade
28 g
Spicy Mayo
2 tbsp
Sel et Poivre
0.25 tsp
Sucre
1 tsp
Huile
3.5 tbsp
- Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
- Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, zest, then juice lemon.
- Pat chicken dry with paper towels.
- Add chicken, lemon zest, Dijon and 1 tbsp (2 tbsp) oil to a medium bowl.
- Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 12-14 min.**
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then corn and edamame.
- Cover and cook, stirring once halfway through cooking, until veggies are dark golden-brown, 4-6 min.
- Halve tomatoes.
- Roughly chop cilantro.
- Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
- Add tomatoes and cilantro. Toss to combine.
- Fluff rice with fork. Season with salt and stir in charred veggies.
- Slice chicken.
- Divide rice between bowls, then top with dressed tomatoes and chicken.
- Sprinkle feta and salad topper mix over top.
- Drizzle spicy mayo over top, if desired.
970
kcal
Calories
51
g
Fat
10
g
Saturated Fat
73
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
56
g
Protein
155
mg
Cholesterol
830
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
3.5
mg
Iron
avec pommes de terre rôties et broccolinis
