avec salsa de tomates et de feta
Dans ce plat d’inspiration méditerranéenne, les poitrines de poulet assaisonnées de poivre au citron sont cuites avec le riz. Elles n’en sont que plus tendres et savoureuses. Colorée et salée, la salsa de tomates et de feta agrémente ce plat d’une touche de fraîcheur à chaque bouchée!
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Riz étuvé
0.75 cup
Oignon rouge
1 unit(s)
Gousses d'ail
2 unit(s)
Bébés épinards
56 g
Tomato
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Poivre au citron
1 tbsp
Feta, émietté
0.25 cup
Citron
1 unit(s)
Sucre
0.125 tsp
Beurre non salé
1 tbsp
Poivre
0.063 tsp
Sel
0.313 tsp
Huile
2 tsp
- 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 1 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).
- When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (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 butter (dbl for 4 ppl), then swirl the pan until melted.
- Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.
- Stir in rice, broth concentrate, 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 plate over top.
- Reduce to medium-low. Cover and cook until rice is tender, liquid is absorbed and chicken is cooked, 15-18 min.** (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.
- Add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp oil, 1/8 tsp sugar (dbl both for 4 ppl) and remaining lemon juice to a small bowl.
- Season with pepper, to taste, then stir to combine.
- Squeeze a lemon wedge over top, if desired.
- Thinly slice chicken
- Add remaining feta to rice, then stir until spinach is lightly wilted, 30 sec.
- Divide rice between plates, then top with chicken.
- Spoon tomato-feta salsa over chicken.
680
kcal
Calories
22
g
Fat
7
g
Saturated Fat
74
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
49
g
Protein
150
mg
Cholesterol
1040
mg
Sodium
0.4
g
Trans Fat
1750
mg
Potassium
175
mg
Calcium
4
mg
Iron
