avec brocoli rôti et écrasé de pommes de terre
Ingrédients : Poitrines de poulet biologique • Pomme de terre jaune • Brocoli • Champignons • Oignon jaune • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • 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) • Thym • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Pommes de terre à chair jaune
300 g
Champignons
113 g
Oignon jaune
0.5 unit(s)
Thym
7 g
Mélange d'épices pour sauce
20 g
Concentré de bouillon de poulet
1 unit(s)
Sel d'ail
4 g
Brocoli
227 g
Sel
0.13 tsp
Poivre
0.25 tsp
Beurre
3 tbsp
Lait
2 tbsp
Huile
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp (4 tsp) salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut broccoli into bite-sized pieces.
- To an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven 10-12 min, until golden.
- Meanwhile, pat chicken dry with paper towels, then cut into 2-inch pieces. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add chicken. Cook for 2-3 min per side, until golden.
- Add mushrooms and onions. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and chicken is cooked through.**
- Sprinkle Gravy Spice Blend and thyme over chicken and veggies. Cook for 1 min, stirring often, until coated.
- Add 3/4 cup (1 1/2 cups) water and broth concentrate. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- Reheat potatoes over medium-low.
- Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with pepper.
- Divide smashed potatoes, braised chicken mixture and broccoli between plates.
660
kcal
Calories
31
g
Fat
13
g
Saturated Fat
49
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
49
g
Protein
170
mg
Cholesterol
1220
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
150
mg
Calcium
4
mg
Iron
avec brocoli rôti et écrasé de pommes de terre
avec brocoli rôti et écrasé de pommes de terre
avec pommes de terre, haricots verts et sauce à la crème de poulet