Barquette en aluminium recyclable incluse
Ingrédients : Poitrines de poulet • Poivron • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Oignon rouge • Tomate Roma • Lime • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Crème sure (lait) (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) • Barquettes • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mélange d'épices chili-cumin (épices et herbes, sel, sucres (sucre, extrait sec de sirop de maïs), légumes déshydratés (ail, oignon, poivron rouge, céleri), acide citrique, oléorésine de paprika, huile de canola, dioxyde de silicium, glutamate monosodique) • Coriandre.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Tortillas de farine
6 unit(s)
Poivron
1 unit(s)
Oignon rouge
1 unit(s)
Coriandre
7 g
Lime
1 unit(s)
Tomato
1 unit(s)
Crème sure
43 mL
Guacamole
3 tbsp
Fromage cheddar, râpé
0.25 cup
Mélange d’épices chili-cumin
11 g
Barquettes
1 unit(s)
Huile
1.5 tbsp
Sucre
0.125 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Peel, halve, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- To aluminum tray, add peppers, three quarters of the onions, half the Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat chicken dry with paper towels.
- To a plate, add chicken, remaining Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Flip to coat.
- Nestle chicken into tray with veggies, rearranging veggies over chicken if necessary so that chicken is making contact with the bottom of the tray. Roast at the bottom of the oven for 18-24 min until veggies are tender and chicken is cooked through.**
- While veggies and chicken cook, zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop remaining onion.
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To a small bowl, add tomato, lime juice, cilantro, remaining onions, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your pico.)
- To a medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper. Stir to combine. (NOTE: This is your avocado crema.)
- When chicken is cooked, wrap tortillas in foil, then place at the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want warm tortillas!)
- Using two forks, shred chicken into bite-sized pieces directly in tray. Stir chicken with veggies.
- Arrange tortillas on a clean surface.
- Top tortillas with chicken and pepper mixture, pico, crema, cheese and a lime wedge.
760
kcal
Calories
31
g
Fat
9
g
Saturated Fat
69
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
54
g
Protein
150
mg
Cholesterol
1460
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
avec salsa tomates-jalapenos et crème à la lime
avec salsa tomates-jalapenos et crème à la lime