avec œufs mollets et houmous citronné
Ingrédients : Poitrine de poulet • Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Poivron • Petites tomates • Œuf de catégorie A • Farro (blé) • Citron • Concombre • Houmous (pois chiches (pois chiches, eau, sel), huile de soya, tahini (sésame), eau, sel, jus de citron concentré, sucre, fécule de maïs modifiée, ail, huile d'olive, huile de canola, huile de tournesol, poudre d'ail, épices, arôme naturel, gomme xanthane, acide citrique, acide phosphorique, bisulfate de sodium, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) (sésame) • Épinards • 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)
Œuf
2 unit(s)
Jeunes épinards
56 g
Citron
1 unit(s)
Mélange paprika fumé et ail
6 g
Gousses d'ail
2 unit(s)
Mini concombres
1 unit(s)
Poivron
1 unit(s)
Houmous
4 tbsp
Farro
0.5 cup
Petites tomates
113 g
Huile*
2.5 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- When done, drain and rinse eggs under cold water for 30 sec. Set aside in the pot.
- To a medium pot, add farro, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Add 1/2 tbsp (1 tbsp) olive oil. Toss to coat.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper if you like, then toss to coat.
- Roast in the bottom of the oven for 10-12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Halve tomatoes.
- Cut cucumber into 1/4-inch rounds
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaning lemon into wedges.
- Pat chicken dry with paper towels. To a large bowl, add chicken, Smoked Paprika-Garlic Blend, garlic and 1/2 tbsp (1 tbsp) olive oil. Season with salt if you like.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (2 tbsp) olive oil, then chicken. Cook for 6-8 min on one side, until golden. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- In a small bowl, whisk together lemon juice, lemon zest, hummus, 1/2 tbsp (1 tbsp) olive oil and 2 tsp (4 tsp) water. Season with salt and pepper, if you like.
- Peel, then halve eggs.
- Thinly slice chicken.
- Divide spinach between plates. Top with cucumbers, tomatoes, farro, peppers, eggs, roasted chickpeas and chicken.
- Drizzle lemon-hummus dressing over top.
940
kcal
Calories
37
g
Fat
6
g
Saturated Fat
89
g
Carbohydrate
9
g
Sugar
18
g
Dietary Fiber
69
g
Protein
320
mg
Cholesterol
640
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
200
mg
Calcium
7
mg
Iron
