avec carottes, pois chiches et vinaigrette au tahini
Sain et rassasiant, ce plat est salé, sucré, frais et crémeux. Qui n'aime pas le fromage doré pour souper? Ingrédients : Carottes • Poitrine de poulet • Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Épinards • Sauce tahini (eau, tahini (sésame), amidon de maïs modifié, sucre, vinaigre, sel, jus de citron concentré, huile végétale, ail, huile de canola, épices, arôme naturel, lécithine de soya, gomme xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) (soya, sésame) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Carotte
2 unit(s)
Sauce tahini
2 tbsp
Mayonnaise
2 tbsp
Mélange d’épices acidulé à l’ail
7 g
Pois chiches
1 unit(s)
Bébés épinards
56 g
Vinaigre de vin blanc
0.5 tbsp
Poitrines de poulet
2 unit(s)
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425F.
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch rounds.
- To an unlined baking sheet, add carrots, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.
- Meanwhile, strain and rinse chickpeas.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- To a small bowl, add tahini sauce and mayo. Season with salt and pepper. Stir to combine, then set aside.
- Heat a large non-stick pan over medium-high.
- When hot, 1/2 tbsp (1 tbsp) oil, then chickpeas and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until warmed through.
- Add remaining Zesty Garlic Blend. Cook for 1 min, stirring constantly, until fragrant. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Carefully wipe pan clean (from step 3), then heat the pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Transfer to a plate and cover loosely with foil to keep warm.
- Add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook 2-3 min per side, until golden.
- To a large bowl, add half the vinegar (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.
- Thinly slice chicken.
- Divide carrots, spinach, chickpeas, chicken and halloumi between bowls.
- Drizzle with tahini-mayo sauce.
If you've opted to add chicken breasts, pat chicken dry with paper towels, then season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover loosely with foil to keep warm. Use the same pan to cook halloumi.
Thinly slice chicken. Top plates with chicken.
1000
kcal
Calories
57
g
Fat
21
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
74
g
Protein
210
mg
Cholesterol
2140
mg
Sodium
0.4
g
Trans Fat
2000
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
