avec boulgour aux épinards et sauce au yogourt et à la lime
Ingrédients : Poitrine de poulet • Patate douce • Boulgour (blé) • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Limes • Épinards • Graines de tournesol • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites) • Coriandre.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Patate douce
1 unit(s)
Boulgour
0.5 cup
Mélange paprika fumé et ail
6 g
Yogourt grec
1 unit(s)
Graines de tournesol
28 g
Lime
1 unit(s)
Coriandre
3.5 g
Jeunes épinards
56 g
Huile*
3 tbsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp olive oil. Season with salt and pepper, if you like. Toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp olive oil per sheet.)
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- To a medium pot, add 1/8 tsp (1/4 tsp) salt and 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once water is boiling, add bulgur and half the Smoked Parika-Garlic Blend. Stir, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Rough chop spinach.
- Rough chop cilantro.
- While bulgur is hydrating, add chopped spinach to the pot. Do not mix.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat chicken dry with paper towels.
- To a large bowl, add chicken and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, if you like. Toss to coat.
- When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to another parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**
- Carefully wipe pan clean.
- Reheat the same pan over medium.
- When hot, add sunflower seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a small bowl, add yogurt, lime juice, half the lime zest, half the cilantro and 1/2 tbsp (1 tbsp) water. Whisk to combine. Season with salt and pepper, if you like.
- To the bulgur-spinach mix, add 2 tbsp (4 tbsp) olive oil and remaining lime zest. Fluff with a fork. Season with salt and pepper, if you like.
- Add toasted sunflower seeds to the pan with roasted sweet potatoes. Toss to combine.
- Thinly slice chicken.
- Divide chicken, bulgur, sweet potatoes and lime-yogurt sauce between bowls.
- Sprinkle remaining cilantro over top.
- Season with salt and pepper, if you like.
- Squeeze a lime wedge over top.
780
kcal
Calories
34
g
Fat
5
g
Saturated Fat
67
g
Carbohydrate
6
g
Sugar
11
g
Dietary Fiber
55
g
Protein
130
mg
Cholesterol
180
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
175
mg
Calcium
5
mg
Iron
