avec légumes rôtis, coriandre et sauce au yogourt
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pommes de terre à chair jaune
300 g
Carotte
1 unit(s)
Poivron
1 unit(s)
Coriandre
7 g
Sauce tikka
0.5 cup
Sauce au yogourt
3 tbsp
Mélange d'épices à l'indienne
9 g
Beurre
1 tbsp
Huile
3 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch thick half moons.
- To a parchment-lined baking sheet, add potatoes, peppers, carrots and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with half the Indian Spice Mix, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Indian Spice Mix, salt and pepper.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then 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 an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Meanwhile, roughly chop cilantro.
- Heat a small pot over medium. When the pan is hot, add tikka sauce, 1/4 cup (1/3 cup) water and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until warmed through.
- Add half the cilantro. Stir to combine. Season with salt and pepper.
- Slice chicken.
- Divide veggies and chicken between bowls
- Top with tikka sauce.
- Drizzle yogurt sauce over top.
- Sprinkle remaining cilantro over top.
730
kcal
Calories
38
g
Fat
9
g
Saturated Fat
52
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
960
mg
Sodium
0.4
g
Trans Fat
2000
mg
Potassium
175
mg
Calcium
4
mg
Iron
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