avec pommes de terre rôties et épinards
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Hauts de cuisse de poulet • Pomme de terre jaune • Mirepoix (oignon, carotte, céleri) • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mélange d’épices méditerranéen (amidon de maïs, sel fin, légumes déshydratés (ail, oignon, poivron rouge), sucre, épices et herbes, semoule de maïs, acide citrique, poudre de jus de citron, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Hauts de cuisse de poulet
270 g
Pomme de terre à chair jaune
250 g
Sel d’ail
4 g
Mirepoix
113 g
Jeunes épinards
56 g
Pois chiches
1 unit(s)
Flocons de piment
2 g
Pesto de tomates séchées au soleil
0.25 cup
Mélange d'épices méditerranéen
7 g
Crème
56 mL
Sel*
0.06 tsp
Poivre*
0.125 tsp
Huile*
2 tbsp
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, until golden.
- Meanwhile, roughly chop spinach.
- Pat chicken dry with paper towels.
- In a medium bowl, add chicken, then season with remaining garlic salt and pepper. Toss to coat.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp oil, then chicken. (TIP: For 4 servings, cook chicken in two batches, using 1 tbsp oil for each batch.) Sear for 1-2 min per side, until chicken is golden.
- To the pot with chicken, add mirepoix. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.
- Add Mediterranean Spice Blend. Cook for 30 sec, stirring often and scraping browned bits from the bottom of pot, until fragrant.
- To the pot, stir in sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water.
- Bring to a boil over high.
- Reduce heat to medium and simmer for 6-8 min, until chicken is cooked through.**
- When chicken is done, use tongs to remove it from the soup to a plate.
- Using two forks, shred chicken into bite-sized pieces.
- When potatoes are tender, add to the pot with soup.
- Stir in shredded chicken and spinach for 1 min, until spinach wilts. Season with salt and pepper.
- Divide soup between bowls.
- Sprinkle some chili flakes over top.
760
kcal
Calories
40
g
Fat
11
g
Saturated Fat
60
g
Carbohydrate
6
g
Sugar
13
g
Dietary Fiber
43
g
Protein
170
mg
Cholesterol
1570
mg
Sodium
0.3
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
5
mg
Iron
