avec feta, légumes marinés et sauce au yogourt
Ingrédients : Poitrine de poulet • Falafel (pois chiches, eau, huile de canola/tournesol, farine de pois chiches, chapelure (farine enrichie, dextrose, sel, levure, huile de soya), flocons de pommes de terre (pommes de terre, mono et diglycérides, pyrophosphate acide de sodium, acide citrique), poudre à pâte, sel, oignon, ail, poudre d'oignon, herbes, piments serrano, dextrose, dextrine, racine de chicorée, cellulose en poudre, épices, bicarbonate de soude) (soya, blé) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Tomates Roma • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Radis • Concombre • Échalote • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Feta (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) (lait) • Vinaigre de vin rouge • Aneth.
Allergens
Utensils
Tags
Falafel
150 g
Mélange printanier
113 g
Tomato
1 unit(s)
Mini concombres
1 unit(s)
Échalote
1 unit(s)
Radis
3 unit(s)
Aneth
3.5 g
Feta, émietté
0.25 cup
Olives mélangées
30 g
Sauce au yogourt
6 tbsp
Vinaigre de vin rouge
1 tbsp
Poitrines de poulet
2 unit(s)
Sucre
2 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Trim roots or top of radishes, if needed. Thinly slice radishes.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add radishes, shallots, vinegar, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat.
- Transfer veggies, including pickling liquid, to a small bowl. Place in the fridge to cool.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop half the dill (use all for 4 servings).
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for18-22 min, until golden and cooked through. **
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.)
- Lightly smash falafel into smaller pieces and pan-fry for 4-5 min, until golden. Season with salt and pepper.
- Remove from heat.
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Drain pickled veggies and discard any remaining pickling liquid.
- To the bowl with salad dressing, add spring mix, tomatoes, pickled veggies and cucumbers. Toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken, falafel crumble, olives and feta.
- Drizzle yogurt sauce over top.
- Sprinkle with dill.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for18-22 min, until golden and cooked through. **
Thinly slice chicken. Top plates with chicken.
730
kcal
Calories
42
g
Fat
9
g
Saturated Fat
38
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
52
g
Protein
145
mg
Cholesterol
990
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
250
mg
Calcium
3
mg
Iron
avec feta, légumes marinés et sauce au yogourt
avec couscous aux tomates à l'ail et feta
