avec pommes de terre au micro-ondes à l’aneth
Ingrédients : Pomme de terre Russet • Poitrines de poulet • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • 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) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Oignon vert • Mélange d’épices aneth et ail (sulfites) (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Sauce au chili doux
2 tbsp
Poivron
1 unit(s)
Maïs en grains
113 g
Patates Douces Grelots
0.5 unit(s)
Oignons verts
2 unit(s)
Mélange d'épices à l'ail et à l'aneth
4 g
Crème sure
43 mL
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To the microwave, still in packaging, place potatoes seam-side up. Microwave for 6-7 min, until potatoes are tender.
- Meanwhile, line a baking sheet with parchment paper.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Sprinkle over half the Dill-Garlic Spice Blend, then season with salt and pepper.
- To a large non-stick pan, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Remove pan from heat.
- Transfer chicken to the prepared baking sheet. Roast in the middle of the oven for 7-9 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then corn and peppers. Cook for 3-4 min, until peppers are tender. Season with salt and pepper.
- Add Sweet Chili Sauce, 1 tbsp (2 tbsp) water and half the green onions. Cook for 2-3 min, until slightly thickened and glossy.
- Meanwhile, add 1 tbsp (2 tbsp) butter to a small microwaveable bowl. Melt in the microwave for 30 sec, until melted. Add remaining Dill-Garlic Spice Blend.
- Add half the potatoes (use all for 4 servings) to a medium bowl, then roughly mash. (TIP: Save leftover potatoes for another creation!)
- Add melted butter-dill mixture and remaining green onions, then season with salt and pepper. Stir to coat.
- Divide potatoes and chicken between plates.
- Top chicken with pepper corn relish.
- Dollop sour cream over potatoes.
570
kcal
Calories
21
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
45
g
Protein
155
mg
Cholesterol
570
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
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