avec légumes rôtis et sauce de tahini
Des galettes de poulet tendres et croustillantes servies avec du brocoli et des pommes de terre rôtis, c'est le souper idéal! Ne manquez pas la trempette au tahini. Ingrédients : Pomme de terre jaune • Poulet haché • Brocoli • Poivron • Citron • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Sauce tahini (soya, sésame) (eau, tahini (sésame), amidon de maïs modifié, sucre, vinaigre, sel, jus de citron concentré, huile végétale, ail, huile de canola, épices, arôme naturel, lécithine de soya, gomme xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) • Mélange d’épices shawarma (sulfites) (poudre de paprika, épices, poudre d'ail, poudre d'oignon, poivre noir, sel, herbes, huile de canola, acide citrique, oléorésine de paprika, dioxyde de silicium) • Mayonnaise (moutarde, œuf) (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) • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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Poulet haché
250 g
Mélange d’épices shawarma
21 g
Pomme de terre à chair jaune
300 g
Poivron
1 unit(s)
Sel d’ail
2 g
Brocoli
227 g
Sauce tahini
2 tbsp
Mayonnaise
2 tbsp
Persil
7 g
Citron
1 unit(s)
Chapelure panko
0.33 cup
Huile*
2.5 tbsp
Sel*
0.125 tsp
Poivre*
0.19 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.
- To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, flipping halfway through, until tender and golden.
- Meanwhile, cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1/2-inch slices.
- To an unlined baking sheet, add broccoli, peppers and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the top of the oven for 12-14 min, until tender.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- In a medium bowl, add chicken, panko, half the parsley and remaining Shawarma Spice Blend. Season with 1/4 tsp (1/2 tsp) garlic salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Shape mixture into 6 (12) 1/2-inch-thick patties.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 3-4 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- In a small bowl, add lemon zest, mayo, tahini sauce and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to combine.
- Divide potatoes, veggies and patties between plates.
- Sprinkle with remaining parsley. Squeeze a lemon wedge over top.
- Serve lemon tahini on the side for dipping.
730
kcal
Calories
42
g
Fat
7
g
Saturated Fat
61
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
33
g
Protein
120
mg
Cholesterol
970
mg
Sodium
0.2
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
