Bols au poulet et aux légumes rôtis à la mexicaine

Équilibré

Très riche en fibres

Riche en protéines

Nouveau

Bols au poulet et aux légumes rôtis à la mexicaine

avec crème au yogourt et salade de chou frisé

8 min

Difficulté: 1/3

Canadienne

Ingrédients: Poitrines de poulet • Patates douces • Poivron • Oignon rouge • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Lime • Chou frisé • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

30-min-or-less

Très riche en fibres

Regional-specialty

Riche en protéines

Dinner-bowls

Nouveau

< 650 calories

Recettes équilibrées

Ingrédients

Poitrines de poulet

2 unit(s)

Patates douces

2 unit(s)

Assaisonnement mexicain

8 g

Lime

1 unit(s)

Poivron

1 unit(s)

Oignon rouge

1 unit(s)

Yogourt grec

1 unit(s)

Chou kale, haché

56 g

Feta, émietté

0.25 cup

Coriandre

7 g

Huile

2 tbsp

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

Before starting, preheat oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then toss to coat.
Core then cut pepper into 1/2-inch pieces.
Peel, then cut onion into 1/2-inch pieces.
Finely chop cilantro.
Zest, then juice lime.

Roast sweet potatoes in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
Halfway through cooking, push sweet potatoes to one side of the baking sheet and add onion and peppers to the other side. Add 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Carefully toss to coat.

Pat chicken dry with paper towels.
Season with Mexican Seasoning and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to coat.
Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) olive oil.
When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Roast in the top of the oven for 7-9 min, until cooked through.**

Meanwhile, to a small bowl, add yogurt, lime zest, half the cilantro and 1 tbsp (2 tbsp) lime juice. Season with salt and pepper. Stir to combine.
To a large bowl, add kale, 1/2 tbsp (1 tbsp) olive oil, 1/8 tsp (1/4 tsp) sugar and remaining lime juice.
Massage kale to soften.