avec poivrons et pommes de terre rôties
Dans ce souper d’inspiration mexicaine, le poulet garni de fromage et de salsa et les pommes de terre assaisonnées sont une vraie fiesta pour les papilles! Ce repas plaira même aux plus difficiles, qui pourront ajouter plus ou moins de salsa, de crème sure ou d’oignons verts. Il y en a vraiment pour tous les goûts!
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Fromage cheddar, râpé
0.25 cup
Épices à enchilada
1 tbsp
Oignons verts
1 unit(s)
Poivron
1 unit(s)
Salsa de tomates
0.5 cup
Gousses d'ail
2 unit(s)
Crème sure
1 unit(s)
Patates douces
2 unit(s)
Huile
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway though, until golden-brown, 16-18 min.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Season with salt, pepper and remaining Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken (TOFU sear 4-5 min). Pan-fry until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Remove the pan from heat.
- Transfer chicken to a parchment-lined baking sheet. Spoon salsa evenly over chicken, then sprinkle with cheese. Bake in the bottom of the oven until cooked through, 12-14 min.**
- Meanehile, add peppers and garlic to the same pan over medium. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper.
- Remove the pan from heat.
- Add sweet potatoes to the pan with peppers. Toss to combine.
- Divide veggie jumble and salsa-topped chicken between plates.
- Dollop sour cream over veggie jumble.
- Sprinkle with green onions.
640
kcal
Calories
27
g
Fat
8
g
Saturated Fat
51
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1160
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
3
mg
Iron
