Choix du nutritionniste : Bols de poulet à la moutarde sucrée salée

Équilibré

Très riche en fibres

Riche en protéines

avec salsa à la mangue et farro aux herbes

8 min

Difficulté: 1/3

Ingrédients: Filets de poitrine de poulet • Pêche • Tomate Roma • Farro (blé) • Citron • Concombre • Amandes • Moutarde à l’ancienne (moutarde) (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) • Aneth • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Riche en protéines

Dinner-bowls

Balanced

Ingrédients

Filets de poitrines de poulet

320 g

Farro

0.5 cup

Mangue

1 unit(s)

Tomato

1 unit(s)

Radis

3 unit(s)

Citron

1 unit(s)

Aneth

7 g

Amandes, tranchées

28 g

Moutarde à l’ancienne

1 tbsp

Mélange paprika fumé et ail

6 g

Huile

1.5 tbsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add farro 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.
In a medium bowl, toss together chicken, Smoked Paprika-Garlic Blend, half the mustard and 1/2 tbsp (1 tbsp) olive oil.
To a foil-lined baking sheet, 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, flipping once, until cooked through.**

While the chicken broils, peel, pit, then cut mango into 1/4-inch pieces.
Cut tomatoes into 1/4-inch pieces.
Trim roots or top of radishes, if needed. Thinly slice radishes.
Zest, then juice lemon.
Strip dill leaves from stems, then roughly chop.

Heat a large non-stick pan over medium-high.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Remove from heat.
Transfer to a plate.

In a large bowl, whisk together half the dill, remaining mustard, 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) olive oil.
Add mango, tomatoes and radishes Toss to coat, then season with salt and pepper, if you like.

To the pot with farro, stir in half the almonds, remaining dill and remaining lemon juice.
Divide farro between plates. Top with chicken and salsa.
Sprinkle remaining almonds over top.

Nutrition per serving

680

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

125

Cholesterol