avec salsa tropicale et riz
Ces poitrines de poulet grillées vous transportent sous les tropiques à chaque bouchée! Les kiwis amers et sucrés éclatent dans une salsa qui rafraîchit le poulet épicé et juteux. Ingrédients : Poitrine de poulet • Poivron • Riz étuvé • Maïs facile à décongeler (maïs, vinaigre modifié) • Kiwis • Limes • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • 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) • Mélange d'épices des caraïbes (épices et herbes, sucres (sucre, cassonade, maltodextrine), sel, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium, acide citrique, oléorésine de paprika) • Oignon vert.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit
Riz étuvé
0.75 cup
Poivron
1 unit
Kiwi
1 unit
Oignons verts
2 unit
Maïs en grains
113 g
Lime
1 unit
Sauce jerk
2 tbsp
Mayonnaise
2 tbsp
Mélange d'épices des Caraïbes
6 g
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Carribean Spice Blend, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff rice with a fork.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Carribean Spice Blend, salt and pepper.
- In a medium bowl, coat chicken with half the jerk sauce, turning to coat. Set aside to marinate.
- Meanwhile, core, then cut peppers into quarters.
- On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel, then cut kiwi into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To another medium bowl, add kiwi, half the green onions, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
- In a small bowl, combine mayo, remaining lime zest and lime juice.
- Bring chicken, peppers and a clean plate to the grill.
- Add peppers to the grill. Close lid and grill for 3-4 min per side until grill-marked and tender. Transfer to the plate to cool slightly.
- Meanwhile, add chicken to the grill.
- Close lid and grill for 6-8 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
- Transfer chicken to the plate.
- Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. Toss to coat.
- Slice chicken.
- Divide rice mixture, salsa and chicken between plates.
- Drizzle with lime mayo.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork chops. To cook chicken breasts, grill for 6-8 min per side, until cooked through, .**
830
kcal
Calories
31
g
Fat
7
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
49
g
Protein
150
mg
Cholesterol
1010
mg
Sodium
0.4
g
Trans Fat
1700
mg
Potassium
100
mg
Calcium
3
mg
Iron
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avec salade de pommes de terre grillées crémeuse et poivrons