avec riz au beurre à l'ail et courgettes
Les câpres ajoutent un soupçon de sel et une petite touche de luxe à ce souper de poulet. Ingrédients : Poitrine de poulet • Courgette • Riz étuvé • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Tartinade à l'ail (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) (soya) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Crème
56 mL
Câpres
30 g
Riz étuvé
0.75 cup
Courgette
1 unit(s)
Tartinade à l'ail
2 tbsp
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices pour sauce crémeuse
1 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut zucchini into 1/4-inch half-moons.
- Drain and rinse capers.
- Pat chicken dry with paper towels. Season chicken with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add half the Garlic Spread to the pan, then swirl to melt.
- Add zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 5-6 min. Flip, then cover and continue cooking until cooked through, 5-7 min.**
- Transfer to the plate with zucchini.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined with oil, 1 min.
- Add 1/4 cup (1/2 cup) water to the pan. Cook, scraping up any brown bits from the bottom of the pan, until slightly thickened, 1-2 min.
- Add capers, cream and chicken broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min.
- Remove from heat, then season with salt and pepper.
- Fluff rice with a fork, then stir in remaining Garlic Spread.
- Thinly slice chicken.
- Divide rice and zucchini between plates.
- Top rice with chicken.
- Drizzle over caper cream.
780
kcal
Calories
34
g
Fat
11
g
Saturated Fat
68
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
48
g
Protein
160
mg
Cholesterol
1390
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
avec salade de mangues et concombres et lime grillée