avec mélange de poivrons et de patates douces
Ingrédients : Poitrines de poulet • Patates douces • Poivron • Salsa de tomates (eau, tomates (tomates, jus de tomate, acide citrique, chlorure de calcium), concentré de tomates, poivrons verts, oignons, piments jalapeno, vinaigre, sucre, sel, ail, huile de soya, ail séché, oignon séché, huile de canola, épices, oléorésine de paprika, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mélange d’épices à enchilada (sulfites) (épices, sucre (sucre, maltodextrine), sel, poudre d'ail, poudre de tomate, poudre de paprika, acide citrique, huile de canola, oléorésine de paprika, dioxyde de silicium) • Ail • Oignon vert.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Fromage cheddar, râpé
0.25 cup
Épices à enchilada
8 g
Oignons verts
1 unit(s)
Poivron
1 unit(s)
Salsa de tomates
0.5 cup
Gousses d'ail
2 unit(s)
Crème sure
43 mL
Patates douces
2 unit(s)
Huile
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- To an unlined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast 16-18 min in the middle of the oven, flipping halfway though, until golden.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden. (NOTE: Don't crowd 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 for 12-14 min, until cooked through.**
- Meanwhile, add peppers and garlic to the same pan over medium. Cook 3-4 min, stirring occasionally, until peppers are tender-crisp. 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.
650
kcal
Calories
27
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1130
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
3
mg
Iron
avec salade tiède de pommes de terre et crème sure aux oignons verts