avec salsa aux fruits à noyau et farro aux herbes et aux amandes
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
Utensils
Tags
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
- 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.
650
kcal
Calories
24
g
Fat
3
g
Saturated Fat
59
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
53
g
Protein
125
mg
Cholesterol
310
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
5
mg
Iron
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