avec riz doré et légumes grillés
Ingrédients : Poitrines de poulet biologique • Courgette • Poivron • Riz basmati • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Persil • Mélange d’épices shawarma (poudre de paprika, épices, poudre d'ail, poudre d'oignon, poivre noir, sel, herbes, huile de canola, acide citrique, oléorésine de paprika, dioxyde de silicium) (sulfites) • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Riz basmati
0.75 cup
Mélange d’épices shawarma
7 g
Mélange d'épices cumin-curcuma
4 g
Sauce au yogourt
3 tbsp
Persil
7 g
Courgette
1 unit(s)
Poivron
1 unit(s)
Olives mélangées
30 g
Sel d’ail
4 g
Butter*
1 tbsp
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, to a medium pot, add 1 1/2 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and Cumin-Turmeric Spice Blend, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise.
- Core, then quarter pepper.
- Roughly chop parsley.
- Drain, then roughly chop olives.
- To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
- To a large bowl, add chicken, Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Add veggies to one side of the grill. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
- Meanwhile, add chicken to the other side of the grill. Grill for 8-10 min, flipping halfway through, until cooked through.**
- Transfer cooked chicken to a clean plate, then cover to keep warm.
- Transfer veggies back to the medium bowl.
- Roughly chop grilled veggies into 1-inch pieces. Return to the bowl, stir in olives and half the parsley.
- Once rice is tender, stir in 1 tbsp (2 tbsp) butter and remaining parsley. Season with salt and pepper.
- Divide rice between plates.
- Top with chicken and veggies.
- Drizzle yogurt sauce over top.
700
kcal
Calories
25
g
Fat
8
g
Saturated Fat
71
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
49
g
Protein
145
mg
Cholesterol
1090
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
5
mg
Iron
