avec salade fraîche
Nous avons rehaussé le mélange classique de Capri avec des tomates et des bocconcinis marinés, et un soupçon de citron! La fraîcheur sous forme de pains plats! Ingrédients : Poitrine de poulet • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Petites tomates • Mélange roquette et épinards (roquette, épinards) • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Glaçage balsamique (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) (sulfites) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Oignon vert • Ail • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Pain plat
2 unit(s)
Bocconcinis
100 g
Petites tomates
113 g
Pesto au basilic
0.25 cup
Assaisonnement italien
2.15 g
Glaçage balsamique
2 tbsp
Mélange roquette et épinards
113 g
Gousses d'ail
1 unit(s)
Garniture de salade
28 g
Oignon vert
1 unit(s)
Poitrines de poulet
2 unit(s)
Huile
2 tbsp
Sucre
1 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture over top.
- Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add tomatoes and remaining pesto.
- Season with salt and pepper.
- Toss to combine, then set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Top flatbreads with chicken and tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions over top.
- Sprinkle remaining salad topping mix over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top flatbreads with chicken.
960
kcal
Calories
44
g
Fat
11
g
Saturated Fat
80
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
62
g
Protein
150
mg
Cholesterol
1090
mg
Sodium
0.3
g
Trans Fat
1250
mg
Potassium
1000
mg
Calcium
6.5
mg
Iron
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