avec haricots verts et carottes
Ce souper à faible teneur en amidon regorge de saveurs dignes du resto : tendres bouchées de dinde, fromage fondant délicieux et jalapenos piquants! Nous avons ajouté une tonne de légumes pour nous donner bonne conscience. Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion. Ingrédients : Poitrines de poulet biologique • Carotte • Haricots vert • Oignon rouge • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Jalapeno • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium).
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Jalapeño
0.5 unit(s)
Fromage cheddar, râpé
0.25 cup
Carotte
1 unit(s)
Haricots verts
170 g
Fromage à la crème
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Oignon rouge
1 unit(s)
Huile
1.5 tbsp
Poivre
0.125 tsp
Sel
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch slices.
- Trim, then halve green beans.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice half the jalapeño (use all for 4 servings) into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To an unlined baking sheet, add onions, carrots, green beans and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
- Roast veggies in the middle of the oven for 12-14 min, stirring halfway, until tender-crisp
- Meanwhile, pat turkey dry with paper towels, then cut into bite-sized pieces.
- To a large bowl, add turkey, then Sprinkle Cream Sauce Spice Blend over top. Season with salt and pepper, then toss to coat.
- Heat a medium oven-proof pan (use a large oven-proof pan for 4 servings) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook for 4-6 min, stirring occasionally, until golden and cooked through.**
- Add half the jalapeño. Stir to combine.
- Reduce heat to low.
- To the same pan, add cream cheese and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until combined.
- Arrange turkey in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer turkey mixture to an 8x8-inch baking dish [use a 9x13-inch dish for 4 servings].)
- Sprinkle cheddar and some of the remanining jalapeños over top. (TIP: Like things spicy? Add more jalapeños!)
- Broil turkey bake in the top of the oven for 3-5 min, until cheese melts. (TIP: Keep an eye on cheese. so that it doesn't burn!)
- Divide turkey bake and roasted veggies between plates.
510
kcal
Calories
26
g
Fat
10
g
Saturated Fat
24
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
46
g
Protein
155
mg
Cholesterol
860
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
2.3
mg
Iron
avec légumes verts sautés et mayo citronnée
