avec maïs façon Elotes et légumes grillés
Ingrédients : Maïs • Poitrine de poulet • Patate douce • Courgette • Poivron • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Limes • Sirop d'érable • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Coriandre • Poudre de chipotle.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Tranches de bacon
100 g
Épi de maïs
2 unit(s)
Courgette
1 unit(s)
Mayonnaise
2 tbsp
Lime
1 unit(s)
Poudre de chipotle
4 g
Sirop d'érable
2 tbsp
Coriandre
7 g
Feta, émietté
0.25 cup
Poivron
1 unit(s)
Patates douces
2 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce. Lightly oil the grill.
While you prep, preheat the grill to medium-high (approx. 500°F). - Halve zucchini.
- Quarter pepper, then core.
- Husk corn.
- Cut sweet potatoes into 1/2-inch rounds.
- Roughtly chop cilantro.
- Zest lime, then cut into wedges.
- To a small bowl, add lime zest and mayo. Stir to combine, then set aside.
- To a large bowl, add sweet potatoes, corn, zucchini and pepper. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
- To another small bowl, add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Brush chicken with half the lime mayo, then wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
- Place chicken on a baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill for 8-10 min, turning occasionally, until tender and grill-marked.
- Add peppers and zucchini to the other side of the grill. Close lid and grill 9-12 min, flipping once, until veggies are tender-crisp.
- Once cooked, transfer veggies to a clean baking sheet. Cover to keep warm.
- Add chicken to one side of the grill. Reduce heat to medium. Close lid and grill 6-8 min per side, flipping once, until chicken is cooked through.**
- Add sweet potatoes to the other side of the grill. Close lid and grill 14-16 min, flipping once, until grill-marked and tender.
- Brush maple-chipotle sauce over chicken. Flip chicken, then brush other side with sauce. Grill 30 sec, until sauce caramelizes. Flip and repeat on other side. (NOTE: Repeat with any extra sauce, if you like.)
- Transfer to the baking sheet with veggies. Cover to keep warm.
- Spread remaining lime mayo all over corn. Sprinkle a pinch of chipotle powder over corn, if you like.
- Top corn with feta and half the cilantro.
- Slice zucchini and peppers.
- Divide chicken, veggies and corn between plates.
- Sprinkle remaining cilantro over top.
950
kcal
Calories
50
g
Fat
14
g
Saturated Fat
77
g
Carbohydrate
32
g
Sugar
10
g
Dietary Fiber
53
g
Protein
175
mg
Cholesterol
890
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
avec maïs façon Elotes et légumes grillés
avec maïs façon Elotes et légumes grillés
avec maïs façon Elotes et légumes grillés
