avec choux de Bruxelles et sauce tzatziki maison
Ingrédients : Poitrine de poulet • Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Choux de Bruxelles • Courge musquée • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Citron • Concombre • Pignons • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Sauge • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites) • Ail.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Pois chiches
1 unit(s)
Choux de Bruxelles
170 g
Courge musquée, en dés
170 g
Mini concombres
1 unit(s)
Citron
1 unit(s)
Sauge
7 g
Gousses d'ail
1 unit(s)
Pignons
28 g
Yogourt grec
1 unit(s)
Moutarde à l’ancienne
1 tbsp
Mélange paprika fumé et ail
6 g
Huile*
2 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Drain and rinse chickpeas. Pat dry with paper towels.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Quarter Brussels sprouts.
- Pick sage leaves from stems, then finely chop.
- In a medium bowl, toss chickpeas, Brussels sprouts and squash with half the Smoked Paprika-Garlic Blend, half the sage and 1 tbsp (2 tbsp) oil. (TIP: We love using olive oil here.) Season with salt and pepper, if you like.
- To a parchment-lined baking sheet, arrange veggie-chickpea mixture in a single layer. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Roast veggie-chickpea mixture in the top of the oven for 22-24 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Grate cucumber.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Pat chicken dry with paper towels.
- In a small bowl, combine mustard, remaining sage and remaining Smoked Paprika-Garlic Spice Blend. Season with salt and pepper, if you like.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then 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-line baking sheet, then spread sage mixture over top.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together half the garlic, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) oil.
- Add chickpea-veggie mixture to the dressing, then toss to coat. Season with salt and pepper, if you like.
- In another small bowl, combine yogurt, cucumber, remaining garlic, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) water. Season with salt and pepper, if you like.
- Thinly slice chicken.
- Divide veggie-chickpea mixture between bowls. Top with chicken and pine nuts.
- Squeeze a lemon wedge over top.
- Dollop DIY tzatziki over top.
720
kcal
Calories
31
g
Fat
4.5
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
15
g
Dietary Fiber
61
g
Protein
130
mg
Cholesterol
520
mg
Sodium
0
g
Trans Fat
1950
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
