Repas futé : Poulet crémeux au citron et à l'ail

Très riche en fibres

Riche en protéines

Sous 50 g de gluc

avec légumes rôtis

10 min

Difficulté: 1/3

Canadienne

Ingrédients: Poitrines de poulet • Pomme de terre jaune • Choux de Bruxelles • Carotte • Citron • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Persil • Ail.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Riche en protéines

Sous 50 g de gluc

< 650 calories

Ingrédients

Poitrines de poulet

2 unit(s)

Pommes de terre à chair jaune

250 g

Choux de Bruxelles

170 g

Carotte

1 unit(s)

Citron

1 unit(s)

Gousses d'ail

2 unit(s)

Persil

7 g

Crème

56 mL

Mélange d'épices pour sauce crémeuse

10 g

Huile

1.5 tbsp

Beurre

1 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Sucre

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
Halve Brussels sprouts (if larger, quarter them).
Peel carrot. Cut into 1/4-inch rounds.
To a parchment-lined baking sheet, add potatoes, Brussels sprouts, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
Roast in the bottom of the oven for 22-26 min, stirring halfway through, until golden.

Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
In a medium non-stick pan (use a large pan for 4 servings), heat 1/2 tbsp (1 tbsp) oil over medium-high.
When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
To an unlined baking sheet, transfer chicken. Roast in the middle of the oven for 8-12 min, until cooked through.**

While veggies and chicken roast, zest, then juice half the lemon. Cut remaining lemon into wedges.
Peel, then mince or grate garlic.
Roughly chop parsley.
To a small bowl, add cream, lemon zest, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
When chicken is cooked, transfer to a plate to rest for 2-3 min.

Meanwhile, reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often, until butter melts and garlic is fragrant.
Sprinkle remaining Cream Sauce Spice Blend over top. Stir to mix.
Add lemon-cream sauce mixture and any chicken resting juices. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce has thickened slightly. (Tip: If sauce reduces too quickly, add water 1 tbsp at a time.)