avec poireaux caramélisés
Ingrédients: Poitrines de poulet • Pains plats (lait, soya, blé) (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) • Petites tomates • Épinards • Bocconcinis (lait) (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Poireau • Pignons • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Persil • Flocons de piment.
Allergens
Tags
Bocconcinis
100 g
Pain plat
2 unit(s)
Petites tomates
113 g
Bébés épinards
113 g
Poireau, émincé
56 g
Persil
7 g
Pignons
28 g
Parmesan, râpé grossièrement
0.25 cup
Pesto de tomates séchées au soleil
0.25 cup
Vinaigre balsamique
1 tbsp
Flocons de piment
4 g
Poitrines de poulet
2 unit(s)
Sucre
0.25 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- While the pan heats, using a strainer, rinse leeks to wash away any hidden dirt.
- When the pan is hot, add leeks. Cook for 3-4 min, stirring often, until tender.
- Add 1 tsp (2 tsp) sugar, half the vinegar and 2 tbsp (4 tbsp) water. Season with salt. Cook for 2-3 min, stirring often, until leeks are dark golden and water is absorbed.
- Remove from heat. Transfer to a plate.
- Carefully wipe the pan clean.
- Meanwhile, finely chop parsley.
- Halve bocconcini.
- Halve tomatoes.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
- Reheat the same pan (from step 1) over medium.
- When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then half the spinach. Stir for 30 sec, until wilted. Season with salt and pepper.
- Remove from heat.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Spread pesto over flatbreads.
- Top with wilted spinach, caramelized leeks and bocconcini-tomato mixture, then sprinkle Parmesan over top.
- Bake flatbreads in the middle of the oven for 7-8 min, until golden and bocconcini has melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- In a large bowl, whisk together remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add remaining spinach and remaining tomatoes, then toss to coat.
- Garnish flatbreads with remaining parsley.
- Cut flatbreads into quarters.Thinly slice chicken.
- Divide flatbreads, chicken and salad between plates.
- Sprinkle pine nuts over salad. Sprinkle chili flakes over flatbreads, if you like.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Divide chicken between plates.
990
kcal
Calories
49
g
Fat
14
g
Saturated Fat
71
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
67
g
Protein
160
mg
Cholesterol
1160
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
1050
mg
Calcium
7
mg
Iron
aux poireaux caramélisés
avec poireaux caramélisés
aux poireaux caramélisés
avec poireaux caramélisés
avec quartiers de pommes de terre et mayo à l’ail