avec légumes vapeur et écrasé de pommes de terre
Ingrédients : Pomme de terre rouge • Poitrines de poulet biologique • Carottes • Petits pois • 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 (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Ciboulette • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Épices fumées au bois de pommier
7 g
Concentré de bouillon de poulet
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Pomme de terre rouge
350 g
Petits pois
113 g
Sel d’ail
4 g
Carotte
1 unit(s)
Chives
7 g
Huile*
1 tsp
Sel*
0.125 tsp
Butter*
3 tbsp
Lait*
0.25 cup
Poivre*
0.25 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Pat chicken dry with paper towel.
- Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
- Arrange chicken on a parchment-lined baking sheet.
- Drizzle 1 tsp (2 tsp) oil over chicken.
- Roast in the bottom of the oven for 14-16 min, until chicken is cooked through.**
- Meanwhile, cut potatoes into 1-inch pieces.
- To a large 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.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Heat a large non-stick pan over medium.
- When hot, add carrots, peas and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until butter melts.
- Transfer veggies to a medium bowl and season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Cover to keep warm.
- Once chicken is roasted, transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
- To another medium bowl, add 1/3 cup (2/3 cup) water and Cream Sauce Spice Blend. Whisk to combine.
- To the pan, add cream sauce mixture, broth concentrate, the remaining Applewood Smoke Spice, and any drippings from the baking sheet. Bring to a boil.
- Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Remove from heat.
- Season with salt and pepper.
- Thinly slice chives.
- Roughly mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper.
- Stir in half the chives.
- Thinly slice chicken, if you like.
- Divide smashed potatoes and veggies between plates. Top with chicken.
- Sprinkle remaining chives over veggies.
- Pour gravy over chicken.
650
kcal
Calories
27
g
Fat
13
g
Saturated Fat
53
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
48
g
Protein
175
mg
Cholesterol
1790
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
