avec frites de patate douce et salade du chef
Des filets de poulet enrobés de panko et frits au four, puis enrobés d’une sauce au chili doux. Des frites de patates douces prêtes en un instant. Une salade de chef fraîche et colorée. Prévoyez des essuie-tout : vous voudrez plonger tête première dans ce délicieux souper!
Allergens
Utensils
Filets de poitrines de poulet
340 g
Sauce au chili doux
4 tbsp
Chapelure panko
1 cup
Vinaigre de vin blanc
1 tbsp
Mélange printanier
113 g
Mayonnaise
4 tbsp
Carotte
170 g
Huile
2 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Patates douces
340 g
Sel d'ail
1.5 tsp
Sauce aux prunes
4 tsp
Oignons verts
2 unit
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch fries.Toss sweet potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 20-22 min.
While sweet potatoes cook, pat chicken dry with paper towels, then cut each tender in half. Add chicken, garlic salt and 1 tbsp mayo (dbl for 4ppl) to a medium bowl. Toss to combine. Season with salt and pepper. Sprinkle over panko, then toss to coat.
On another parchment-lined baking sheet, arrange chicken in a single layer. Drizzle over 1 tbsp oil (dbl for 4ppl). Bake in the top of the oven, until chicken is cooked through, 14-16 min.**
Peel, then grate the carrot. Thinly slice the green onion. Whisk together vinegar, green onions, remaining mayonnaise and 1 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper.
Stir together plum sauce and sweet chili sauce in another large bowl. Season with salt and pepper. Add the cooked chicken. Toss to coat.
Add the spring mix and carrots to the large bowl with the green onion dressing. Toss to coat. Divide the chicken, fries and salad between plates.
3891
kJ
Energy (kJ)
930
kcal
Calories
41
g
Fat
7
g
Saturated Fat
91
g
Carbohydrate
30
g
Sugar
10
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1890
mg
Sodium
