avec purée de pommes de terre à la crème sure
Ce plat apporte la décadence sans trop de calories et de glucides! La sauce facile à préparer est relevée d'une savoureuse sauce Worcestershire! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Poitrine de poulet • Pomme de terre à chair jaune • Poivron vert • Poivron • Oignon jaune • 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) • Mélange d’épices pour sauce brune (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) (soya, blé) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • 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).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Poivron
1 unit(s)
Oignon jaune
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Mélange d'épices pour sauce
20 g
Sauce Worcestershire
1 tbsp
Pomme de terre à chair jaune
250 g
Poivron vert
1 unit(s)
Crème sure
43 mL
Huile*
1.5 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
Butter*
1.5 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a medium pot, add potatoes, 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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices.
- Core, then cut sweet and green peppers into 1/2-inch slices.
- To a parchment-lined baking sheet, add peppers, sliced onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)
- Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
- Remove from heat.
- When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer chicken to the other side of the sheet.
- Roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
- Transfer chicken to a clean cutting board. Rest chicken, covered, for 5 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
- Sprinkle Gravy Spice Blend over onions, then stir to coat.
- Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
- Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Roughly mash 1/2 tbsp (1 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, smashed potatoes and veggies between plates.
- Spoon gravy over chicken, potatoes and peppers.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 10-12 min.**
620
kcal
Calories
28
g
Fat
10
g
Saturated Fat
47
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
45
g
Protein
155
mg
Cholesterol
920
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
3
mg
Iron
