Bols de poulet sucré-salé

Équilibré

< 650 calories

avec salsa aux fruits à noyau et farro aux herbes et aux amandes

10 min

Difficulté: 1/3

Ingrédients : Filets de poulet • Pêches • Tomates Roma • Farro (blé) • Citron • Concombre • Amandes • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Menthe • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Papier aluminium

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

30-min-or-less

Regional-specialty

Dinner-bowls

< 650 calories

Balanced

Ingrédients

Filets de poitrines de poulet

320 g

Farro

0.5 cup

Tomato

1 unit(s)

Mini concombres

1 unit(s)

Citron

1 unit(s)

Menthe

7 g

Amandes, tranchées

28 g

Moutarde à l’ancienne

1 tbsp

Mélange paprika fumé et ail

3 g

Fruit à noyau

1 unit(s)

Sel

0.125 tsp

Huile

1.5 tbsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
Strain farro, then return to the pot, off heat.

Meanwhile, pat chicken dry with paper towels.
To a medium bowl, add half the Smoked Paprika-Garlic Blend (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Add chicken and toss to coat.
Drizzle some oil on a foil-lined baking sheet, then add chicken. Season with salt and pepper, if you like, then toss to coat.
Broil in the middle of the oven for 10-12 min, until cooked through.**

While the chicken broils, cut four sections off of stone fruit, avoiding the pit. Cut each section into 1/4-inch pieces.
Cut tomato into 1/4-inch pieces.
Halve cucumber lengthwise. Cut into 1/4-inch pieces.
Zest, then juice lemon.
Remove mint leaves from stems, then finely chop.

Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Remove from heat.
Transfer to a plate.

To a large bowl, add mustard, lemon zest, half the mint, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil. Whisk to combine.
Add stone fruit, tomatoes and cucumber. Toss to coat, then season with salt and pepper, if you like.

To the pot with farro, stir in half the almonds, remaining mint, any chicken juices from the baking sheet and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, if you like.
Divide farro between plates. Top with chicken and salsa.
Sprinkle remaining almonds over top.

Nutrition per serving

650

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

125

Cholesterol