avec salade romaine à l'orange et au feta
Ingrédients: Laitue romaine • Poitrines de poulet • Pomme de terre rouge • Orange • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Miel • Radis • Thym.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Orange
1 unit(s)
Laitue
2 unit(s)
Feta, émietté
0.25 cup
Thym
7 g
Pommes de terre rouges
250 g
Miel
1 unit(s)
Radis
3 unit(s)
Huile
3.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Remove and discard outer layer and stem of lettuce. Cut lettuce into 1/2-inch strips.
- Cut radishes into 1/4-inch slices.
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Finely chop.
- Zest 1 tsp (2 tsp) orange zest.
- Pat chicken dry with paper towels. To a medium bowl, add chicken, thyme, orange zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil. When hot, add 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.**
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the membranes of each orange slice to release segments into a small bowl.
- Squeeze the leftover orange membranes into a large bowl to release juice. (We'll use it later for the dressing!)
- To the large bowl with orange juice, add honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add lettuce, feta, orange segments and radishes. Toss to coat.
- Thinly slice chicken.
- Divide chicken, salad and potatoes between plates.
640
kcal
Calories
33
g
Fat
6
g
Saturated Fat
44
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
47
g
Protein
135
mg
Cholesterol
430
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
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