Filets de poulet super rapides aux épices à enchilada

Équilibré en 15 min

Rapido-presto

avec légumes sautés et haricots noirs

15 min

Difficulté: 1/3

Mexicaine

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Dinner-bowls

Latin-american-faves

Balanced

Rapido-presto

15-min-meals

15 min meal

Ingrédients

Filets de poitrines de poulet

320 g

Poivron

1 unit(s)

Épices à enchilada

8 g

Oignon, en tranches

56 g

Purée d’ail

1 tbsp

Coriandre

7 g

Crème sure

43 mL

Haricots noirs

1 unit(s)

Pâte tex-mex

1 tbsp

Feta, émietté

0.25 cup

Huile

1.5 tbsp

Sel

0.13 tsp

Poivre

0.13 tsp

Preparation

Before starting, preheat the broiler to high. Wash and dry all produce.
Strain and rinse black beans.
Core pepper, then cut into 1/2-inch pieces.

Pat chicken dry with paper towels.
To an unlined baking sheet, add chicken, half the Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Broil in the middle of the oven for 10-12 min, until chicken is cooked through.**

Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
Add black beans, Tex-Mex Paste, remaining Enchilada Spice Blend, garlic puree and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
Meanwhile, roughly chop cilantro.