avec vinaigrette à l’ail et au houmous
Ingrédients : 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) • Riz basmati • Concombre • Chou rouge • Oignon rouge • 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) • Carotte • 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) • Vinaigre de vin rouge • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices) • Ail.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Haloumi
1 unit(s)
Houmous
4 tbsp
Mini concombres
2 unit(s)
Carotte, en juliennes
56 g
Chou rouge, émincé
113 g
Oignon rouge
0.5 unit(s)
Vinaigre de vin rouge
1 tbsp
Mayonnaise
2 tbsp
Gousses d'ail
1 unit(s)
Riz basmati
0.75 cup
Mélange d'épices façon harissa
7 g
Sel*
0.438 tsp
Sucre*
1 tsp
Poivre*
0.063 tsp
Huile*
1 tbsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut cucumbers into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Add rice to the boiling water. Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- 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 middle of the oven for 18-22 min, until golden and cooked through. **
- Meanwhile, peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Heat a small pot over medium.
- When hot, add onions, half the vinegar, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Season with 1/2 (1 tsp) tsp salt. Cook for 3-4 min, stirring occasionally, until onions are tender-crisp.
- Remove the pot from heat. Set aside.
- To a small bowl, add hummus, mayo, remaining vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then whisk to combine. Set aside.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add halloumi to the dry pan. Pan-fry for 2-3 min per side, until golden.
- Remove the pan from heat, then transfer halloumi to the large bowl with harissa oil. Toss to coat.
- Fluff rice with a fork.
- In a medium bowl, toss cabbage with 1 tbsp (2 tbsp) garlic-hummus dressing.
- Thinly slice chicken.
- Divide rice between bowls, then top with carrots, cucumber, cabbage, pickled onions, chicken and harissa-halloumi.
- Drizzle remaining garlic-hummus dressing over top.
If you've opted to add chicken breast, preheat oven to 450°F.
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 middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
1060
kcal
Calories
50
g
Fat
20
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
71
g
Protein
210
mg
Cholesterol
2210
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
