avec sauce au yogourt et aux herbes
Ingrédients : Poitrines de poulet • Courgette • Poivron • Riz brun • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Lime • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre • Mélange d'épices au curcuma doré (épices, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ail.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Riz brun à cuisson rapide
1 cup
Mélange d'épices au curcuma doré
4 g
Assaisonnement mexicain
8 g
Gousses d'ail
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Yogourt grec
1 unit(s)
Poivron
1 unit(s)
Courgette
1 unit(s)
Huile
2 tbsp
Sel
0.33 tsp
Poivre
0.33 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/2 cups (3 cups) water, half the Golden Turmeric Spice Blend and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then finely mince or grate garlic.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- Core, then cut pepper into 1-inch pieces.
- Halve zucchini lengthwise, then cut into 1-inch half-moons.
- Meanwhile, heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels.
- To a medium-sized bowl, add chicken, 1/2 tbsp (2 tbsp) olive oil, remaining Golden Turmeric Spice Blend, Mexican Seasoning and half the garlic. Season with salt and pepper. 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 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- To the same pan, add 1/2 tbsp (1 tbsp) olive oil, zucchini and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Finely chop cilantro.
- To a medium-sized bowl, add yogurt, lime juice, remaining garlic, cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
- To rice, add lime zest. Season with salt and stir to combine.
- Thinly slice chicken.
- Divide rice and veggies between plates.
- Top rice with chicken.
- Drizzle herby yogurt sauce over top.
- Squeeze a lime wedge over top.
710
kcal
Calories
22
g
Fat
4
g
Saturated Fat
77
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
53
g
Protein
130
mg
Cholesterol
870
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
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