avec salade de roquette et d'épinards
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) • Courgette • Poivron • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Ricotta (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) (lait) • Mozzarella (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) (lait) • Mélange roquette et épinards (roquette, épinards) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Fromage ricotta
100 g
Pain plat
2 unit(s)
Sel d'ail
2 g
Vinaigre balsamique
1 tbsp
Courgette
1 unit(s)
Poivron
1 unit(s)
Mélange roquette et épinards
56 g
Sauce marinara
0.5 cup
Flocons de piment
4 g
Mozzarella, râpée
0.75 cup
Purée d’ail
1 tbsp
Poitrines de poulet
2 unit(s)
Sel
0.063 tsp
Sucre
0.25 tsp
Poivre
0.125 tsp
Huile
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1/4-inch slices.
- To a small bowl, add ricotta, 1/4 tsp (1/2 tsp) chili flakes and 1/2 tsp (1 tsp) garlic salt. Season with pepper, then stir to combine.
- 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.**
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and half the peppers. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and lightly goldened.
- Add garlic puree. Cook for 1 min, stirring often, until fragrant. Season with pepper.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Toast in the middle of the oven for 2-3 min, until golden. (NOTE: For 4 servings, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on them so they don't burn!)
- Remove the baking sheet from the oven, then carefully flip flatbreads over.
- Thinly slice chicken.
- Spread marinara sauce over flatbreads, then top with chicken, veggies and mozzarella.
- Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (Like things spicy? Sprinkle any remaining chili flakes over flatbreads!)
- Bake flatbreads in the middle of the oven for 5-6 min, until cheese melts and is lightly golden. (NOTE: For 4 servings, bake one baking sheet at a time.)
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk together.
- Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.
- Quarter flatbreads.
- Serve salad alongside.
If you've opted to add chicken breast, 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.**
Thinly slice chicken. Top flatbreads with chicken before baking.
910
kcal
Calories
39
g
Fat
14
g
Saturated Fat
72
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
68
g
Protein
180
mg
Cholesterol
1680
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
650
mg
Calcium
6
mg
Iron
avec salade de roquette et d'épinards
avec salade de roquette et d'épinards
avec salade de roquette et d'épinards
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