avec canneberges, graines de citrouille et patates douces rôties
Ingrédients: Poitrines de poulet biologique • Patates douces • Chou frisé • 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) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Canneberges séchées (canneberges, sucre, huile de tournesol) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Graines de citrouille • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Persil • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Chou kale, haché
56 g
Canneberges séchées
28 g
Moutarde à l’ancienne
1 tbsp
Feta, émietté
0.5 cup
Vinaigre de vin blanc
0.5 tbsp
Persil
3.5 g
Mayonnaise
2 tbsp
Mélange d’épices acidulé à l’ail
7 g
Patates douces
2 unit(s)
Graines de citrouille
28 g
Chapelure panko
0.33 cup
Huile
2 tbsp
Sucre
1 tsp
Sel
0.33 tsp
Poivre
0.33 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season all over with Zesty Garlic Blend, salt and pepper.
- To a shallow dish, add panko. Coat chicken all over with half the mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) olive 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 a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Finely chop half the parsley (use all for 4 servings).
- Cut kale into bite-sized pieces.
- To a large bowl, add remaining mayo, half the vinegar (use all for 4 servings), half the mustard (use all for 4 servings), parsley, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Whisk to combine.
- To the bowl, add kale, cranberries, feta, pepitas and roasted sweet potatoes. Season with salt and pepper. Toss to combine.
- Thinly slice chicken.
- Divide chicken and salad between plates.
860
kcal
Calories
43
g
Fat
8
g
Saturated Fat
68
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
53
g
Protein
155
mg
Cholesterol
1250
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
5
mg
Iron
avec œufs mollets et houmous citronné
avec canneberges, graines de citrouille et patates douces rôties
