avec orzo aux légumes du jardin
Ce repas vous séduira! Les hauts de cuisse de poulet sucrés, acidulés et épicés sont saisis avant d’être cuits dans une sauce à base de vin blanc et servis avec un orzo débordant de légumes. Ingrédients : Filets de poulet • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Épinards • Tartinade d’abricots (sucres (sucre, purée d'abricot), eau, acide citrique, acide ascorbique) • 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) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Orzo
170 g
Poivron
1 unit(s)
Bébés épinards
56 g
Vin blanc de cuisine
4 tbsp
Confiture d'abricots
2 tbsp
Concentré de bouillon de poulet
2 unit(s)
Moutarde à l’ancienne
1 tbsp
Sel d'ail
1 tsp
Flocons de piment
1 tsp
Poivre
0.125 tsp
Beurre non salé
1 tbsp
Sel
0.125 tsp
Huile
1 tbsp
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.
- Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Add apricot spread, mustard, half the broth concentrates, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)
- Add orzo to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
- Stir until butter melts, 1 min, then cover.
- Meanwhile, pat chicken dry with paper towels. Cut into 2-inch pieces, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear until golden-brown, 2-3 min per side. (NOTE: Chicken finishes cooking in next step.)
- Remove chicken from pan. Transfer to a plate.
- Reheat the same pan over medium-high. Add cooking wine.
- Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.
- Add apricot mixture, then stir to combine. Bring sauce to a simmer.
- Add chicken. Cook, flipping halfway through, until sauce thickens slightly and chicken is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)
- Add peppers and spinach to the pot with orzo. Stir until spinach wilts, 1 min.
- Divide orzo between plates. Top with chicken and any sauce from the pan.
- Sprinkle with remaining chili flakes, if desired.
750
kcal
Calories
22
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
52
g
Protein
140
mg
Cholesterol
1180
mg
Sodium
0.3
g
Trans Fat
1150
mg
Potassium
75
mg
Calcium
5
mg
Iron
avec quartiers de patates douces grillés
avec couscous aux amandes et sauce à l’ail
