avec maïs, pommes de terre rôties et vinaigrette ranch
Ingrédients : Pomme de terre à chair jaune • Poitrine de poulet • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Vinaigrette ranch (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 ) (œuf, lait) • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Épices fumées au bois de pommier
7 g
Maïs en grains
113 g
Ranch Dressing
4 tbsp
Pomme de terre à chair jaune
350 g
Sel d’ail
2 g
Green Onion
1 unit(s)
Poivron
1 unit(s)
Butter*
1 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven for 20-22 min, until tender.
- While potatoes roast, pat chicken dry with paper towels.
- In a medium bowl, combine chicken, Applewood Smoke Spice, remaining garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
- To a parchment-lined baking sheet, add chicken. Roast in the middle of the oven for 14-16 min, flipping once, until cooked through.**
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add corn, peppers and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Slice chicken.
- Divide chicken, veggies and potato wedges between plates.
- Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
700
kcal
Calories
34
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
46
g
Protein
145
mg
Cholesterol
900
mg
Sodium
0.4
g
Trans Fat
1850
mg
Potassium
50
mg
Calcium
3
mg
Iron
