avec asperges et patates douces recouvertes de guimauve
Si vous avez envie d'un petit air de vacances pendant la saison des barbecues, vous adorerez ce repas. Composé de poulet grillé glacé aux canneberges, d'asperges grillées garnies de bacon et de patates douces rôties à la perfection et recouvertes de guimauves, ce plat allie des saveurs festives au meilleur des grillades estivales. Ingrédients : Patate douce • Poitrines de poulet biologique • Asperges • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Pacanes • Guimauves (sucres (sirop de maïs, sucre, dextrose), amidon de maïs modifié, gélatine, eau, arômes naturels et artificiels, pyrophosphate tétrasodique) • Cassonade (sucre de canne, mélasse) • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Ciboulette • 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 bio
2 unit(s)
Tranches de bacon
100 g
Ciboulette
7 g
Asperges
227 g
Patates douces
2 unit(s)
Tartinade de canneberges
1 tbsp
Pacanes
28 g
Cassonade
2 tbsp
Mini guimauves
28 g
Mélange d’épices acidulé à l’ail
7 g
Beurre
1 tbsp
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- While you prep, preheat the grill to medium (approx. 400°F).
- Preheat the oven to 450°F.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, to a small mincrowavable bowl, add 1 tbsp (2 tbsp) butter. Cook for 30 sec, until fully melted. Stir in half the brown sugar.
- Meanwhile, layer two 24x12-inch pieces of foil.
- Cut sweet potatoes into 1/2-inch pieces. Arrange sweet potatoes on one half of the foil. Drizzle with melted butter-sugar mixture. Season with salt, then toss to combine.
- Fold foil in half over sweet potato mixture and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
- Trim and discard bottom 1-inch from asparagus.
- Add asparagus, half the Zesty Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet, then season with salt and pepper. Toss to coat, then set aside.
- To another small bowl, add half the cranberry spread (use all for 4 servings) and remaining brown sugar. Stir to combine, then set aside.
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Place sweet potato pouch on one side of the grill. Close lid and grill for 12-15 min, flipping once halfway through, until tender.
- Add chicken to the other side of the grill. Close lid and grill for 6-8 min per side, flipping once, until chicken is cooked through.**
- Brush all over with cranberry-sugar mixture. Cook for 1-2 min, flipping once halfway through cooking, until glazed.
- Once sweet potatoes are tender and chicken is glazed, arrange asparagus on grill. Grill for 3-6 min, flipping once, until tender-crisp.
- Meanwhile, carefully open the top of the sweet potato foil pouch. Top mixture with marshmallows and pecans. Return to grill. Close lid and grill for 1-2 min, until marshmallows are melting.
900
kcal
Calories
43
g
Fat
14
g
Saturated Fat
69
g
Carbohydrate
33
g
Sugar
9
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
820
mg
Sodium
0.3
g
Trans Fat
1550
mg
Potassium
125
mg
Calcium
5
mg
Iron
avec asperges et patates douces recouvertes de guimauve
avec asperges et patates douces recouvertes de guimauve
avec taboulé de légumes grillés et sauce au citron et au feta
