avec guacamole crémeux et salsa maison
« Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion Ingrédients : Poitrine de poulet • Émincé protéiné à base de plantes (eau, protéines TMRW (isolat de protéines de pois, farine d'avoine, concentré de protéines de riz brun), huile de canola pressée par un expulseur, arômes naturels (contenant des extraits de levure, du sel, de la fumée, des extraits d'épices, du sucre), vinaigre de cidre de pomme, sel de mer) • Maïs facile à décongeler (maïs, vinaigre modifié) • Épinards • Tomates Roma • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Échalote • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Émincé protéiné à base de plantes
200 g
Maïs en grains
113 g
Tomato
1 unit(s)
Lime
1 unit(s)
Guacamole
3 tbsp
Assaisonnement mexicain
8 g
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Crème sure
1 unit(s)
Bébés épinards
113 g
Poitrines de poulet
2 unit(s)
Huile
1.5 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
Sucre
0.25 tsp
- Before starting, wash and dry all produce.
- Cut tomato into 1/4-in pieces.
- Peel, then cut shallot into 1/4 inch pieces.
- Zest, then juice lime.
- Peel, mince or grate garlic.
- In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- Add half the garlic, corn and half the Mexican Seasoning. Cook for 1-2 mins.
- Add 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium. 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 chicken to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 2-3 min, stirring occasionally.
- Add remaining Mexican Seasoning. Cook for 2-3 min, tossing occasionally, until crispy.**
- To a small bowl, add tomatoes, shallots, 1/4 tsp (1/2 tsp) sugar, remaining garlic, half the lime zest, 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
- To another small bowl, add guacamole and sour cream. Season with salt and pepper, then stir to combine.
- To a large bowl, add remaining lime zest, remaining lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- Slice chicken.
- To the large bowl, add spinach and toss to coat.
- Divide spinach between bowls.
- Top with protein shreds, chicken, corn and salsa between bowls.
- Spoon creamy guacamole into the middle of each bowl.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. 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 chicken to a plate. Use the same pan to cook protein shreds.
Slice chicken. Top bowls with chicken.
750
kcal
Calories
41
g
Fat
6
g
Saturated Fat
37
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
61
g
Protein
135
mg
Cholesterol
1560
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
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