avec couscous et sauce tahini-ranch
À la fois savoureux et acidulé, ce repas ne manquera pas de vous séduire. Des poitrines de poulet juteuses à l'ail, agrémentées d'une sauce tahini-ranch maison, rendent ce bol irrésistiblement bon.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Couscous
0.5 cup
Tomato
1 unit(s)
Bébés épinards
56 g
Sauce tahini
1 tbsp
Mayonnaise
2 tbsp
Gousses d'ail
1 unit(s)
Citron
1 unit(s)
Ciboulette
7 g
Mélange d’épices acidulé à l’ail
1 tbsp
Poivre
0.25 tsp
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.25 tsp
Beurre non salé
1 tbsp
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** (TIP: If chicken begins to burn, reduce heat to medium-low.)
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)
- Add lemon zest and remaining chives to the pot with couscous.
- Season with salt and pepper to taste, then fluff with a fork to combine.
- Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
- Thinly slice chicken.
- Divide couscous and salad between plates. Top with chicken.
- Drizzle tahini-ranch sauce over top.
- Squeeze a lemon wedge over top, if desired.
680
kcal
Calories
35
g
Fat
8
g
Saturated Fat
44
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
750
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
avec sauce tahini-ranch
avec salade de tomates, de maïs grillé et d’épinards
