avec salsa de tomates et de feta
Ingrédients : Poitrines de poulet biologique • Riz étuvé • Oignon rouge • Tomates Roma • Citron • Épinards • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Bouillon de poulet en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) (soya) • Ail • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit
Riz étuvé
0.75 cup
Oignon rouge
1 unit
Gousses d'ail
2 unit
Bébés épinards
56 g
Tomato
1 unit
Bouillon de poulet en poudre
7.5 g
Poivre au citron
6 g
Feta, émietté
0.25 cup
Citron
1 unit
Sucre
0.125 tsp
Beurre
1 tbsp
Poivre
0.063 tsp
Sel
0.313 tsp
Huile
2 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.
- Stir in rice, chicken stock powder, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
- Arrange chicken and any juices from the plate over top.
- Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender, liquid is absorbed and chicken is cooked.** (TIP: Rice will abdsorb extra broth while it rests.)
- Transfer cooked chicken to a clean cutting board.
- Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.
- Meanwhile, cut tomato into 1/4-inch pieces.
- In a small bowl, add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar and remaining lemon juice.
- Season with pepper, then stir to combine.
- Squeeze a lemon wedge over top.
- Thinly slice chicken
- Add remaining feta to rice, then stir for 1 min until spinach is wilted.
- Divide rice between plates, then top with chicken.
- Spoon tomato-feta salsa over chicken.
670
kcal
Calories
20
g
Fat
7
g
Saturated Fat
75
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
49
g
Protein
155
mg
Cholesterol
1370
mg
Sodium
0.4
g
Trans Fat
1450
mg
Potassium
175
mg
Calcium
3
mg
Iron
avec vinaigrette aux bleuets, fromage de chèvre et noix de Grenoble
