avec œufs mollets et houmous citronné
Ingrédients: Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Poitrines de poulet biologique • Poivron • Petites tomates • Œuf de catégorie A • Farro (blé) • Citron • Houmous (sésame) (pois chiches (pois chiches, eau, sel), huile de soya, tahini (sésame), eau, sel, jus de citron concentré, sucre, fécule de maïs modifiée, ail, huile d'olive, huile de canola, huile de tournesol, poudre d'ail, épices, arôme naturel, gomme xanthane, acide citrique, acide phosphorique, bisulfate de sodium, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) • Épinards • Radis • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Ail
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Pois chiches
1 unit(s)
Œuf
2 unit(s)
Jeunes épinards
56 g
Citron
1 unit(s)
Mélange paprika fumé et ail
6 g
Gousses d'ail
2 unit(s)
Poivron
1 unit(s)
Houmous
4 tbsp
Farro
0.5 cup
Petites tomates
113 g
Radis
3 unit(s)
Huile*
2.5 tbsp
Sel*
0.25 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- When done, drain and rinse eggs under cold water for 30 sec. Set aside in the pot.
- To a medium pot, add farro, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Add 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 10-12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Halve tomatoes.
- Cut radish into 1/4-inch rounds
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaning lemon into wedges.
- Pat chicken dry with paper towels. To a large bowl, add chicken, Smoked Paprika-Garlic Blend, garlic and 1/2 tbsp (1 tbsp) oil. Season with salt.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 6-8 min on one side, until golden. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- In a small bowl, whisk together lemon juice, lemon zest, hummus, 1/2 tbsp (1 tbsp) oil and 2 tsp (4 tsp) water. Season with salt and pepper.
- Peel, then halve eggs.
- Thinly slice chicken.
- Divide spinach between plates. Top with radish, tomatoes, farro, peppers, eggs, roasted chickpeas and chicken.
- Drizzle lemon-hummus dressing over top.
- Squeeze a lemon wedge over top.
940
kcal
Calories
37
g
Fat
6
g
Saturated Fat
89
g
Carbohydrate
9
g
Sugar
18
g
Dietary Fiber
69
g
Protein
320
mg
Cholesterol
940
mg
Sodium
0.1
g
Trans Fat
2000
mg
Potassium
225
mg
Calcium
7
mg
Iron
