avec patates douces rôties et salsa fresca
Ingrédients: Poitrines de poulet • Patates douces • Tomate Roma • Ananas en morceaux (morceaux d'ananas, sucres (jus d'ananas, concentré de jus d'ananas clarifié), eau, acide ascorbique, acide citrique) • Lime • Sauce au yogourt (lait) (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Mélange d'épices des caraïbes (épices et herbes, sucres (sucre, cassonade, maltodextrine), sel, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium, acide citrique, oléorésine de paprika) • Oignon vert.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Mélange d'épices des Caraïbes
6 g
Sauce jerk
2 tbsp
Patates douces
2 unit(s)
Tomato
2 unit(s)
Lime
1 unit(s)
Oignons verts
2 unit(s)
Sauce au yogourt
3 tbsp
Coupe d'ananas en cubes
1 unit(s)
Poivre
0.125 tsp
Huile
1.5 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
- Preheat the oven to 425˚F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Caribbean Spice Blend, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season with remaining Caribbean Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Spread jerk sauce over chicken in an even layer, then roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Drain pineapple. Discard pineapple juice.
- Zest, then into a medium bowl, juice half the lime (use all for 4 servings). Cut any remaining lime into wedges.
- Thinly slice green onion.
- To the bowl with lime juice, add 1/4 tsp (1/2 tsp) sugar. Stir until sugar is dissolved.
- Add tomatoes, pineapple and half the green onions. Season with salt and pepper. Stir to combine.
- When sweet potatoes have finished roasting, add lime zest and remaining green onion. Toss to coat.
- Thinly slice chicken, if desired.
- Divide potatoes and chicken between plates.
- Top chicken with salsa fresca.
- Dizzle yogurt sauce over top.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork, increasing roasting time to 10-12 min.**
560
kcal
Calories
19
g
Fat
3.5
g
Saturated Fat
56
g
Carbohydrate
20
g
Sugar
9
g
Dietary Fiber
45
g
Protein
130
mg
Cholesterol
950
mg
Sodium
0
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
avec patates douces rôties et fromage de chèvre
