avec légumes rôtis à l’ail
Dans ce plat, de savoureuses côtelettes de porc sont rôties à la perfection avant d’être recouvertes d’une irrésistible sauce aux échalotes! Et avec les légumes à l’ail et au beurre, c’est l’explosion de saveurs assurée! Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion. Ingrédients : Poitrines de poulet • Carotte • Pomme de terre rouge • Pois sucrés • Échalote • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Bouillon de poulet en poudre (soya) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), graisse de poulet, amidon de maïs, protéines végétales hydrolysées(maïs, soja), oignon déshydraté, extrait de levure, épices et herbes, extraits d'épices, poulet déshydraté, acide citrique, extrait de curcuma, curcuma, inosinate disodique, guanylate disodique, arôme naturel) • 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) • Paprika fumé (poudre de paprika, arôme naturel de fumée de caryer [huile de canola, arôme naturel (huile de soja, arôme de fumée), acide acétique], huile de canola).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Bouillon de poulet en poudre
7.5 g
Échalote
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Pois sucrés
113 g
Carotte
1 unit(s)
Paprika fumé
4 g
Pomme de terre rouge
150 g
Butter*
2 tbsp
Poivre*
0.125 tsp
Sel*
0.125 tsp
Huile*
1.33 tbsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Peel, then cut carrot into 1/4-inch rounds.
- Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
- To a parchment-lined baking sheet, add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with pepper, then toss to coat.
- Roast in the middle of the oven for 12-13 min, until veggies slightly soften. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Peel, then cut half the shallot (use whole for 4 servings) into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels.
- Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until butter melts.
- Add chicken. Pan-fry for 1-2 min, per side until golden-brown. (NOTE: Chicken will finish cooking in step 3).
- Remove from heat.
- When veggies have roasted for 12-13 min, remove from the oven.
- To the baking sheet, add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over top of snap peas. Toss veggies to combine.
- Move veggies to one side of the baking sheet, then arrange chicken on the other side.
- Roast chicken and veggies in the top of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
- Set chicken aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan (from step 2) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until butter melts.
- Add shallots. Cook for 2-3 min, stirring occasionally, until golden-brown.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring constantly, until shallots are coated.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 serving). Cook, whisking occasionally, until gravy comes to a simmer.
- Simmer gravy for 1-2 min, whisking occasionally, until thickened slightly.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken and veggies between plates.
- Spoon shallot gravy over top of chicken.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then decrease the roast time to 10-12 min.**
560
kcal
Calories
27
g
Fat
10
g
Saturated Fat
37
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
44
g
Protein
155
mg
Cholesterol
1390
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4
mg
Iron
