avec carottes et courgettes rôties
Ingrédients: Poitrines de poulet • Courgette • Poivron • Boulgour (blé) (semoule de blé dur) • Lime • Vinaigre de vin rouge • Mélange d'épices chili-cumin (épices et herbes, sel, sucres (sucre, extrait sec de sirop de maïs), légumes déshydratés (ail, oignon, poivron rouge, céleri), acide citrique, oléorésine de paprika, huile de canola, dioxyde de silicium, glutamate monosodique) • Coriandre • Persil • Ail • Flocons de piment.
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Tags
Poitrines de poulet
2 unit(s)
Mélange d’épices chili-cumin
11 g
Boulgour
0.5 cup
Poivron
1 unit(s)
Courgette
1 unit(s)
Vinaigre de vin rouge
1 tbsp
Coriandre
7 g
Persil
7 g
Lime
1 unit(s)
Gousses d'ail
2 unit(s)
Flocons de piment
2 g
Huile
4 tbsp
Beurre
1 tbsp
Sel
0.33 tsp
Poivre
0.33 tsp
- Before starting, preheat the oven to 425˚F.
Wash and dry all produce. - To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once water is boiling, add bulgur. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, core, then cut peppers into 1-inch pieces.
- Halve zucchini lengthwise, then cut into 1-inch half-moons.
- Finely chop cilantro and parsley.
- Reserve 1 tsp (2 tsp) parsley. Set aside.
- Peel, then mince or grate garlic.
- Zest, then cut lime into wedges.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat chicken dry with paper towels.
- To a large bowl, add chicken and Chili-Cumin Spice Blend. Season with salt and pepper. Toss to coat.
- When hot, add 1/2 tbsp (1 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to one side of an unlined baking sheet.
- To the other side of the unlined baking sheet, add zucchini, peppers, half the garlic and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 10-15 min, until veggies are tender-crisp and chicken is cooked through.**
- To a small bowl, add 2 1/2 tbsp (5 tbsp) olive oil, remaining, parlsey, cilantro, 1/4 tsp chili flakes and red wine vinegar. Season with salt and pepper. Stir to combine.
- Into bulgur, stir lime zest, reserved parsley and 1 tbsp (2 tbsp) butter.
- Slice chicken.
- Divide bulgur, chicken and roasted peppers and zucchini between plates.
- Top chicken with chimichurri.
- Squeeze a lime wedge over top.
- Sprinkle chili flakes over top.
760
kcal
Calories
39
g
Fat
9
g
Saturated Fat
58
g
Carbohydrate
7
g
Sugar
10
g
Dietary Fiber
49
g
Protein
140
mg
Cholesterol
830
mg
Sodium
0.3
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
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