avec rondelles de pommes de terre et sauce ranch à la ciboulette
Ingrédients : Pomme de terre Russet • Hauts de cuisse de poulet • 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) • Vinaigrette ranch (œuf, lait) (huile de canola et/ou de soya, babeurre (lait partiellement écrémé, sel, culture bactérienne), vinaigre blanc, eau, sucre, sel, jaune d'oeuf congelé, épices, polysorbate 60, gomme xanthane, arôme naturel, glutamate monosodique, acide lactique , benzoate de sodium, lactate de calcium, EDTA de calcium disodique) • Sauce BBQ (moutarde) (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Ciboulette • 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
Hauts de cuisse de poulet
270 g
Pomme de terre Russet
2 unit(s)
Pain artisan
2 unit(s)
Mélange printanier
56 g
Chives
7 g
Sauce BBQ
4 tbsp
Ranch Dressing
6 tbsp
Vinaigre de vin blanc
0.5 tbsp
Mélange d’épices acidulé à l’ail
7 g
Huile*
2.5 tbsp
Sucre*
0.75 tsp
Sel*
0.125 tsp
Poivre*
0.25 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend 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 18-22 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, pat chicken dry with paper towels.
- To another parchment-lined baking sheet, add chicken, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast chicken in the top of the oven for 16-18 min, until cooked through.**
- Meanwhile, thinly slice chives.
- To a small bowl, add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Halve buns.
- In a small microwavable bowl (or small pan over low heat), melt 1 tbsp (2 tbsp) butter.
- Brush melted butter onto cut sides of buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spring mix and remaining chives, then toss to combine.
- In a medium microwaveable bowl (or small pan over low heat), warm BBQ sauce.
- Slice chicken.
- To the bowl with BBQ sauce, add chicken, then toss to coat.
- Spread some chive ranch on top buns. Stack BBQ chicken and some salad on bottom buns. Close with top buns.
- Divide chicken sandwiches, potato coins and remaining salad between plates.
- Serve remaining chive ranch alongside for dipping.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
980
kcal
Calories
46
g
Fat
10
g
Saturated Fat
99
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
41
g
Protein
160
mg
Cholesterol
1310
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
7
mg
Iron
