avec quartiers de pommes de terre et moutarde au miel
Ingrédients : Pomme de terre Russet • Poitrine de poulet • Tomates Roma • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Parmesan (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)) (lait) • Miel • Vinaigre de vin rouge • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit
Pomme de terre Russet
2 unit
Tomato
1 unit
Mélange printanier
56 g
Chapelure panko
0.33 cup
Mayonnaise
2 tbsp
Parmesan, râpé grossièrement
0.25 cup
Miel
1 unit
Moutarde de Dijon
2 tbsp
Vinaigre de vin rouge
1 tbsp
Mélange d’épices acidulé à l’ail
7 g
Huile
3 tbsp
Poivre
0.25 tsp
Sel
0.13 tsp
Sucre
1 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a shallow dish, combine panko and Parmesan.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season both sides with remaining Zesty Garlic Blend, salt and pepper.
- In a medium bowl, add chicken and mayo, then toss to coat.
- Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 1-2 min per side, until browned. Transfer chicken to an unlined baking sheet.
- Roast chicken in the bottom of the oven for 15-18 min, until cooked through.**
- Meanwhile, in a small bowl, add honey and 1 1/2 tbsp (3 tbsp) Dijon.
- Season with pepper, then stir to combine.
- In a large bowl, add vinegar, remaining Dijon, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Cut tomato into 1/2-inch pieces.
- To the large bowl with dressing, add spring mix and tomatoes, then toss to combine.
- Thinly slice chicken.
- Divide chicken, potato wedges and salad between plates.
- Serve honey mustard alongside for dipping.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.
850
kcal
Calories
41
g
Fat
8
g
Saturated Fat
69
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
52
g
Protein
145
mg
Cholesterol
1050
mg
Sodium
0.2
g
Trans Fat
1800
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
avec purée de pommes de terre, légumes rôtis et sauce brune
avec purée de pommes de terre, légumes rôtis et sauce brune