avec pommes de terre rôties et salade fraîche
Ingrédients : Pomme de terre à chair jaune • Poitrines de poulet biologique • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Pomme de terre à chair jaune
350 g
Mélange printanier
56 g
Garniture de salade
28 g
Sauce BBQ
4 tbsp
Confiture de bleuets
2 unit(s)
Vinaigre de vin blanc
1 tbsp
Mélange paprika fumé et ail
6 g
Huile*
2.5 tbsp
Sucre*
0.5 tsp
Poivre*
0.25 tsp
Sel*
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 1/2-inch pieces.
- To an unlined baking sheet, toss together potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, heat a small pot over medium.
- When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
- Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
- Season with salt and pepper.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining Smoked Paprika-Garlic Blend.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Pan-fry for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven for 10-12 min, until cooked through.**
- Transfer to a cutting board to rest for 3-5 min.
- To a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.
- To the bowl with vinaigrette, add spring mix, then toss to coat.
- Thinly slice chicken.
- Divide chicken, roasted potatoes and salad between plates.
- Spoon blueberry-BBQ sauce over top of chicken.
- Sprinkle salad topping mix over top of salad.
690
kcal
Calories
26
g
Fat
3.5
g
Saturated Fat
70
g
Carbohydrate
34
g
Sugar
6
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
680
mg
Sodium
0
g
Trans Fat
1600
mg
Potassium
75
mg
Calcium
4
mg
Iron
