avec courgettes et brocoli rôtis à l’ail
Les hauts de cuisse de poulet magnifiquement dorés et les brocolis grillés sont nappés d'une succulente sauce aux champignons et à la crème fraîche, pour une version allégée d'un stroganoff. Simple à préparer, cette combinaison de saveurs est intemporelle. Ingrédients : Poitrines de poulet biologique • Brocoli • Courgette • Champignons • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail.
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Brocoli
227 g
Courgette
1 unit(s)
Champignons
113 g
Gousses d'ail
3 unit(s)
Crème
113 mL
Concentré de bouillon de poulet
1 unit(s)
Butter*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Huile*
1.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut broccoli into bite-sized pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add broccoli, zucchini, half the garlic and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to a unlined baking sheet.
- Roast in the top of the oven for 10-12 min, until chicken is cooked through.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 5-6. min, stirring occasionally, until softened.
- Reduce heat to medium-low, then add remaining garlic. Cook for 30 sec, stirring often, until fragrant.
- Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 2-4 min, stirring often, until sauce thickens slightly.
- Remove from the heat. Season with salt and pepper. Cover to keep warm.
- Thinly slice chicken.
- Divide chicken, broccoli and zucchini between plates.
- Spoon mushroom sauce over top.
620
kcal
Calories
42
g
Fat
19
g
Saturated Fat
16
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
46
g
Protein
215
mg
Cholesterol
410
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
