avec purée de pommes de terre crémeuse et haricots verts à l’ail
Ingrédients: Pomme de terre Russet • Hauts de cuisse de poulet • Haricots vert • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Pacanes • Miel • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Ciboulette • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
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Tags
Haut de cuisse de poulet
270 g
Moutarde de Dijon
0.5 tbsp
Miel
1 unit(s)
Pomme de terre Russet
3 unit(s)
Tartinade à l'ail
2 tbsp
Haricots verts
170 g
Pacanes
28 g
Crème
56 mL
Ciboulette
7 g
Mélange d’épices acidulé à l’ail
7 g
Beurre
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Huile
1 tbsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, trim green beans.
- Finely chop chives.
- To a small bowl, add Dijon and honey. Stir to combine, then set aside.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop, if you prefer).
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Spice Blend, salt and pepper.
- Line a baking sheet with parchment paper, then set aside.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to the prepared baking sheet.
- Carefully top chicken with honey-Dijon mixture, then pecans.
- Roast in the middle of the oven for 9-11 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- To the pan, add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- When potatoes are done, mash garlic spread and cream into potatoes until creamy. Stir in half the chives. Season with salt and pepper.
- Divide mash, green beans and chicken between plates.
- Sprinkle over remaining chives.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
920
kcal
Calories
50
g
Fat
16
g
Saturated Fat
80
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
40
g
Protein
185
mg
Cholesterol
900
mg
Sodium
0.5
g
Trans Fat
2100
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
avec purée de pommes de terre crémeuse et haricots verts à l’ail
avec brocoli, medley de riz sauvage et sauce
avec purée de pommes de terre crémeuse et haricots verts à l’ail
avec purée de pommes de terre crémeuse et haricots verts à l’ail