avec courgettes rôties et sauce au yogourt
.
Allergens
Poitrines de poulet bio
2 unit(s)
Épices shawarma
8 g
Tortillas de farine
6 unit(s)
Bébés épinards
56 g
Courgette
1 unit(s)
Tomato
1 unit(s)
Sauce au yogourt
3 tbsp
Feta, émietté
0.25 cup
Huile
1.5 tbsp
Sel
0.33 tsp
Poivre
0.33 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut zucchini in half crosswise, then into 1-inch wedges.
- Cut tomato into 1/4-inch pieces.
- Roughly chop spinach.
- To a parchment-lined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 15-17 min, flipping halfway through, until tender-crisp.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken and Shawarma Spice Blend. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide spinach, chicken and zucchini between tortillas.
- Drizzle yogurt sauce over top.
- Top with tomatoes and feta.
670
kcal
Calories
26
g
Fat
7
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
53
g
Protein
140
mg
Cholesterol
1410
mg
Sodium
0.1
g
Trans Fat
1400
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
avec courgettes rôties et sauce au yogourt
avec courgettes rôties et sauce au yogourt
avec courgettes rôties et sauce au yogourt
avec courgettes rôties et sauce au yogourt
avec courgettes rôties et sauce au yogourt
avec courgettes rôties et sauce au yogourt