avec salade du jardin
Les poivrons sucrés et légèrement acidulés apportent un élément inattendu mais délicieux à ce sandwich, rempli de saveurs italiennes classiques. Ingrédients : Haut de cuisse de poulet • Pain à sandwich (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Poivron • Tomates Roma • Épinards • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Mayonnaise (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) (moutarde, œuf) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Pain à sandwich
2 unit(s)
Poivron
1 unit(s)
Tomato
1 unit(s)
Bébés épinards
56 g
Mélange d’épices aux fines herbes italiennes
5 g
Pesto au basilic
0.25 cup
Mayonnaise
2 tbsp
Vinaigre balsamique
1 tbsp
Huile
1.5 tbsp
Sucre
0.5 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Core, then cut pepper into 1/8-inch slices.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, combine mayo and half the pesto. Season with salt and pepper.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and spinach. Do not mix until step 6.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with half the Italian Herb Spice Blend and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Spread remaining pesto over top. Roast in the middle of the oven for 10-14 min, until chicken is cooked through.**
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Season with remaining Italian Herb Spice Blend and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp and golden.
- Add remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until peppers are tender.
- Remove from heat.
- Halve buns.
- On another unlined baking sheet, arrange buns, cut-sides up. Toast buns in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Toss salad.
- Spread pesto mayo over top and bottom buns.
- Stack bottom buns with chicken, peppers and some of the salad. Close with top buns.
- Divide salad and sandwiches between plates.
700
kcal
Calories
36
g
Fat
6
g
Saturated Fat
56
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
38
g
Protein
145
mg
Cholesterol
1380
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
6
mg
Iron
