avec salade d'épinards et de concombres
Ingrédients : Filets de poitrine de poulet • Pomme de terre rouge • Concombre • Épinards • Échalote • Abricot • Tartinade d’abricots (sucres (sucre, purée d'abricot), eau, acide citrique, acide ascorbique) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Vinaigre de vin rouge • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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Tags
Filets de poitrines de poulet
320 g
Confiture d'abricots
2 tbsp
Pommes de terre rouges
300 g
Mini concombres
2 unit(s)
Échalote
1 unit(s)
Sel d'ail
4 g
Moutarde de Dijon
1 tbsp
Vinaigre de vin rouge
1 tbsp
Bébés épinards
56 g
Purée d’ail
1 tbsp
Abricot
1 unit(s)
Sel
0.125 tsp
Huile
2.5 tbsp
Sucre
0.125 tsp
Beurre non salé
3 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-line baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Peel, then thinly slice shallot.
- Cut 4 sections off apricot(s), avoiding the pit.
Cut each section into 1/4-inch pieces.
- In a large bowl, whisk together vinegar, half the Dijon, 1/4 tsp (1/2 tbsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cucumbers and half the shallots. Season with salt and pepper, then toss to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil then chicken. Pan-fry for 7-8 min, turning occasionally, until cooked through.**
- Transfer chicken to a plate and cover with foil to keep warm.
- Heat the same pan over medium. When hot, add garlic puree and remaining shallots.
- Cook for 1-2 min, stirring often, until fragrant.
- Add 1/3 cup (2/3 cup) water then apricot spread, apricots and remaining Dijon.
- Cook for 3-4 min, stirring often, until sauce thickens.
- Remove the pan from heat. Add 3 tbsp (6 tbsp) butter and the chicken tenders .
- Toss for 1 min, until chicken is coated.
- Add spinach to the large bowl with dressing. Toss to combine.
- Divide the apricot-glazed chicken tendeers, potatoes and salad between plates.
700
kcal
Calories
41
g
Fat
15
g
Saturated Fat
41
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
44
g
Protein
170
mg
Cholesterol
1010
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
avec salade d'épinards et de concombres
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