avec riz à la coriandre
Le poulet glacé au miel et à la lime et les légumes tendres sont rehaussés par un riz savoureux et herbacé. Cette combinaison douce et piquante deviendra sans aucun doute l'un des plats préférés de la famille. Ingrédients : Haut de cuisse de poulet • Courgette • Poivron • Riz basmati • Limes • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Miel • Coriandre.
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Riz basmati
0.75 cup
Courgette
1 unit(s)
Poivron
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Sauce soja
2 tbsp
Miel
2 unit(s)
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core then cut peppers into 1/2-inch pieces.
- Cut zucchini in half, lengthwise, then into 1/2-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop cilantro.
- Line a baking sheet with parchment paper.
- To the prepared baking sheet, add peppers and zucchini. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast veggies in the top of the oven for 8-10 min, until tender.**
- Meanwhile, in a small bowl, whisk together honey, soy sauce, lime juice and half the lime zest.
- 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. Sear until golden, 4-5 min per side.
- To the pan with chicken, add honey-lime soy sauce.
- Cook for 2-3 min, flipping often, until chicken is coated and cooked through.**
- Meanwhile, to the rice, add remaining lime zest and half the cilantro. Fluff and combine with a fork.
- Slice chicken.
- Divide rice, chicken and veggies between bowls.
- Drizzle with any remaining glaze from the pan.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
650
kcal
Calories
19
g
Fat
6
g
Saturated Fat
84
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
37
g
Protein
145
mg
Cholesterol
1060
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
avec riz à la coriandre
