avec mélange de légumes
Des poitrines de poulet juteuses nappées d'une sauce crémeuse au citron éclatant et à l'ail acidulé, voilà un plat que vous aurez envie de refaire. « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Poitrines de poulet biologique • Pomme de terre à chair jaune • Choux de Bruxelles • Carottes • Citron • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Persil • Ail.
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Pomme de terre à chair jaune
250 g
Choux de Bruxelles
170 g
Carotte
1 unit(s)
Citron
1 unit(s)
Gousses d'ail
2 unit(s)
Persil
7 g
Crème
56 mL
Mélange d'épices pour sauce crémeuse
10 g
Huile*
1.5 tbsp
Butter*
1 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Sucre*
0.25 tsp
- 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.
- Halve Brussels sprouts (if larger, quarter them).
- Peel carrot. Cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, Brussels sprouts, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 22-26 min, stirring halfway through, until golden.
- Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
- In a medium non-stick pan (use a large pan for 4 servings), heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- To an unlined baking sheet, transfer chicken. Roast in the middle of the oven for 8-12 min, until cooked through.**
- While veggies and chicken roast, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- To a small bowl, add cream, lemon zest, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
- When chicken is cooked, transfer to a plate to rest for 2-3 min.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often, until butter melts and garlic is fragrant.
- Sprinkle remaining Cream Sauce Spice Blend over top. Stir to mix.
- Add lemon-cream sauce mixture and any chicken resting juices. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce has thickened slightly. (Tip: If sauce reduces too quickly, add water 1 tbsp at a time.)
- Stir remaining parsley into veggies.
- Thinly slice chicken.
- Divide veggies and chicken between plates.
- Spoon creamy lemon-garlic sauce over chicken.
- Squeeze a wedge of lemon over top.
640
kcal
Calories
31
g
Fat
12
g
Saturated Fat
45
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
46
g
Protein
175
mg
Cholesterol
860
mg
Sodium
0.5
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
