Poulet poêlé et patates douces rôties

Équilibré en 25 min

Nouveau

avec boulgour aux épinards et sauce au yogourt et à la lime

10 min

Difficulté: 1/3

Ingrédients : Poitrine de poulet • Patate douce • Boulgour (blé) • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Limes • Épinards • Graines de tournesol • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites) • Coriandre.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Tags

Nouveau

Balanced

Ready-in-20

Ingrédients

Poitrines de poulet

2 unit(s)

Patates douces

1 unit(s)

Boulgour

0.5 cup

Mélange paprika fumé et ail

6 g

Yogourt grec

1 unit(s)

Graines de tournesol

28 g

Lime

1 unit(s)

Coriandre

3.5 g

Bébés épinards

56 g

Huile

3 tbsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp olive oil. Season with salt and pepper, if you like. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp olive oil per sheet.)
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
Once water is boiling, add bulgur and half the Smoked Parika-Garlic Blend. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Meanwhile, zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
Rough chop spinach.
Rough chop cilantro.
While bulgur is hydrating, add chopped spinach to the pot. Do not mix.

Heat a large non-stick pan over medium-high.
Meanwhile, pat chicken dry with paper towels.
To a large bowl, add chicken and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, if you like. Toss to coat.
When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to another parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**
Carefully wipe pan clean.

Reheat the same pan over medium.
When hot, add sunflower seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Make lime-yogurt sauce and finish bulgur

To a small bowl, add yogurt, lime juice, half the lime zest, half the cilantro and 1/2 tbsp (1 tbsp) water. Whisk to combine. Season with salt and pepper, if you like.
To the bulgur-spinach mix, add 2 tbsp (4 tbsp) olive oil and remaining lime zest. Fluff with a fork. Season with salt and pepper, if you like.
Add toasted sunflower seeds to the pan with roasted sweet potatoes. Toss to combine.