cuit par les parents et les enfants
Ingrédients : Poitrines de poulet • Pomme de terre jaune • Haricots vert • Carotte • Sirop d'érable • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Persil.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pomme de terre à chair jaune
250 g
Haricots verts
170 g
Carotte
1 unit(s)
Persil
7 g
Concentré de bouillon de poulet
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Sirop d'érable
2 tbsp
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Butter*
3.5 tbsp
Lait*
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Young Chef: Snap stems off of green beans.
- Peel, then cut carrot into 1/4-inch half moons.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Young Chef: To a large pot, add potatoes with 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add carrots and 1/4 cup (1/2 cup) water. Simmer 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Young Chef: In a medium bowl, whisk together broth concentrate and 1/2 cup (1 cup) water.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle in Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Into the pan, whisk broth mixture and remaining maple syrup. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Young Chef: To potatoes, add 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk, then mash until creamy. Season with salt and pepper.
- Young Chef: Use a pair of kid's scissors to snip parsley into small pieces.
- Meanwhile, thinly slice chicken.
- Divide mashed potatoes, chicken and veggies between plates.
- Spoon gravy over chicken.
- Young Chef: Sprinkle parsley over top.
700
kcal
Calories
34
g
Fat
15
g
Saturated Fat
56
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
45
g
Protein
180
mg
Cholesterol
940
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
