avec quartiers de pommes de terre et carottes
Ingrédients : Pomme de terre Russet • Carottes • Poitrines de poulet biologique • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Mayonnaise
4 tbsp
Crème sure
43 mL
Échalotes frites
28 g
Mélange d'épices à l'ail et à l'aneth
4 g
Pomme de terre Russet
2 unit(s)
Carotte
2 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Sel*
0.13 tsp
Huile*
2 tbsp
Lait*
1 tbsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel carrots. Halve carrots lengthwise, then cut into 1/4-inch half-moons.
- Cut potatoes into 1/4-inch wedges.
- To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels, then season with remaining Zesty Garlic Blend and salt.
- Heat a large non-stick pan over medium-high.
- When 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 one side of a parchment-lined baking sheet.
- Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through and carrots are tender.**
- To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.
- Divide chicken, potato wedges and carrots between plates.
- Serve French onion dip on the side.
870
kcal
Calories
49
g
Fat
11
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
47
g
Protein
160
mg
Cholesterol
920
mg
Sodium
0.2
g
Trans Fat
2200
mg
Potassium
150
mg
Calcium
4
mg
Iron
