avec mayo au basilic et quartiers de patates douces
Ingrédients : Patates douces • Poitrines de poulet • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Pain artisan (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, levure, sucre, sucre inverti, sel, vinaigre, fibres d'agrumes, mono- et diglycérides d'acides gras, farine de soya, carbonate de calcium, stéaroyl-2-lactylate de sodium, phosphate monocalcique, amylase, xylanase, acide ascorbique, adoucissant pour pâte, sorbate de potassium, propionate de calcium, sulfate de calcium, levain de blé dur séché (produits de blé dur moulus, culture bactérienne), gomme xanthane, gomme guar) • Tomate Roma • Pesto au basilic (lait) (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) • 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) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Romarin.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Pain artisan
2 unit(s)
Patates douces
2 unit(s)
Branche de romarin
1 unit(s)
Mélange printanier
28 g
Tomato
1 unit(s)
Pesto au basilic
0.25 cup
Mayonnaise
4 tbsp
Poitrines de poulet
2 unit(s)
Poivre
0.063 tsp
Huile
1 tbsp
Sel
0.063 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip rosemary leaves from stem, then finely chop 1 tsp (2 tsp).
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, rosemary 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 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut tomato into 1/4-inch slices.
- In a small bowl, stir together pesto and mayo. Set aside.
- 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 bottom of the oven for 18-22 min, until golden and cooked through. **
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.
- Meanwhile, on an unlined baking sheet, halve buns, then arrange, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Thinly slice chicken,
- Spread some basil mayo on buns.
- Stack spring mix, chicken, halloumi and tomatoes on bottom buns. Close with top buns.
- Divide buns and sweet potato wedges between plates.
- Serve remaining basil mayo alongside for dipping.
If you've opted to add chicken breast, pat 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 bottom of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Stack chicken on buns.
1190
kcal
Calories
66
g
Fat
23
g
Saturated Fat
76
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
71
g
Protein
220
mg
Cholesterol
2060
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
6.5
mg
Iron
